Nickel Allergy Friendly Dairy Free Chicken Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

Nickel Allergy Friendly Dairy Free Chicken Enchiladas

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
½ tsp salt
½ tsp ground cumin
½ tsp garlic powder
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the enchilada sauce

2 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 can (15 oz) tomato sauce
1 cup chicken broth
½ tsp salt

For assembly

8 corn tortillas (6-inch)
1 ½ cups dairy free cheese, shredded

For serving

2 green onions, thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season all over with the salt, cumin, and garlic powder.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–6 minutes per side, until the exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.

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