Nickel Allergy Friendly Gluten Free Red Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Nickel Allergy Friendly Gluten Free Red Chicken Enchiladas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
½ tsp salt
¼ tsp black pepper

For the red chile sauce

3 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
See all
2 dried ancho chiles, stems and seeds removed
1 can (14.5 oz) fire-roasted diced tomatoes
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
3 cloves garlic, peeled
½ medium white onion, roughly chopped
1 tsp ground cumin
½ 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 cup chicken broth
1 tbsp olive oil
½ tsp salt

For the enchiladas

12 corn tortillas (6-inch)
2 tbsp olive oil
2 cups shredded monterey jack cheese

For serving

¼ cup fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Place the chicken breasts in a large saucepan and cover with cold water by 1 inch. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred with two forks. Reserve 1 cup of the poaching liquid.
2
While the chicken poaches, toast the guajillo and ancho chiles in a dry small skillet over medium heat for 30–45 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to the large saucepan (wiped clean), cover with 3 cups of hot water, and soak for 15 minutes, until softened and pliable.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!