Citric Acid Free Cumin-Coriander Chicken Enchiladas with Toasted Pepitas

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Citric Acid Free Cumin-Coriander Chicken Enchiladas with Toasted Pepitas

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp ground coriander
McCormick Gourmet Organic Ground Coriander, 1.25 oz Morton & Bassett Ground Coriander Badia® Ground Coriander 1.75 oz Spicely Organic Coriander Ground, 1 each Frontier® Organic Ground Coriander Seed
See all
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
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
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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