BHA & BHT Free Cumin-Coriander Chicken Enchiladas with Toasted Pepitas
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp kosher salt
- 2 cups low-sodium chicken broth
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, smashed
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- 1 cup reserved poaching liquid
- ½ tsp kosher salt, plus more to taste
For assembly
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese
- ⅓ cup raw pepitas (pumpkin seeds)
For serving
- ¼ cup sour cream (optional)
- ¼ cup fresh cilantro leaves, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Place the chicken breasts in a large saucepan and sprinkle with 1 tsp cumin, 1 tsp coriander, smoked paprika, and 1/2 tsp salt. Pour in the chicken broth and add enough water to just cover the chicken. Bring to a gentle boil over medium-high heat, then reduce to a low simmer and cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and reserve 1 cup of the poaching liquid; discard the rest.
- 2
While the chicken poaches, place the guajillo and ancho chiles in a medium bowl and cover with boiling water. Let soak for 15 minutes, until the chiles are pliable and softened, then drain and discard the soaking water.
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