Gluten Free Cumin-Coriander Chicken Enchiladas with Toasted Pepitas

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Gluten Free Cumin-Coriander Chicken Enchiladas with Toasted Pepitas

These enchiladas start with a smoky, deeply spiced chile sauce built from soaked guajillo and ancho chiles blended with fire-roasted tomatoes, garlic, and warm cumin and coriander — the kind of sauce that coats the back of a spoon and tastes like it simmered all day. Tender shredded chicken gets tossed right in that sauce before it's rolled up in warm, lightly charred corn tortillas, layered with melty Monterey Jack, and baked until the edges bubble and the cheese turns golden. A scatter of toasted pepitas on top adds crunch and a little nuttiness that plays beautifully against the rich red sauce. Finish with a dollop of sour cream, a handful of fresh cilantro, and a squeeze of lime, and you've got a plate that feels like a proper enchilada dinner, not a workaround. It's a genuinely great option for a gluten free table, packed with bold, layered flavor from the chiles and toasted spices rather than anything you'll miss. Corn tortillas give it that classic, sturdy roll-and-bake texture, so nobody at the table will feel like they're eating a substitute.

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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
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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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