Nickel Allergy Friendly Gluten Free Creamy Green Chile Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Nickel Allergy Friendly Gluten Free Creamy Green Chile Chicken Enchiladas

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
½ tsp salt
½ tsp ground cumin
¼ tsp black pepper
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 sauce

2 tbsp unsalted butter
2 tbsp cornstarch
1 ½ cups chicken broth
1 cup sour cream
1 can (7 oz) diced green chiles
½ tsp ground cumin
¼ tsp salt

For the enchiladas

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese, divided

For serving

2 tbsp fresh cilantro, chopped (optional)
1 lime, cut into wedges (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 black pepper.
2
Heat the 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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