Seed Oil Free Dairy Free Chicken Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

Seed Oil Free 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
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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