Vegetarian Gluten Free Creamy Green Chile Chicken Enchiladas
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp black pepper
- 1 tbsp olive oil
For the sauce
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 1 ½ cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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