Pescatarian Gluten Free Red Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

4.9

(7)

Pescatarian Gluten Free Red Chicken Enchiladas

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose 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
¼ tsp black pepper

For the red chile sauce

3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 can (14.5 oz) fire-roasted diced tomatoes
3 cloves garlic, peeled
½ medium white onion, roughly chopped
1 tsp ground cumin
½ tsp dried oregano
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.

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