Fructose Free Gluten Free Salsa Verde Chicken Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

Fructose Free Gluten Free Salsa Verde Chicken Enchiladas

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Ingredients

4 servings

For the chicken

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

For the sauce

2 cups salsa verde (jarred or homemade, gluten free)
Herdez Salsa Verde Mild, 16 oz FODY Low FODMAP Fire Roasted Salsa Verde (453g)Casa Sanchez Salsa Verde - 15 Oz Fody Salsa Verde
Giant Eagle Tomatillo Salsa Verde, Medium, Limited Edition
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½ cup sour cream

For assembling

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

For serving

¼ cup fresh cilantro, roughly chopped (optional)
¼ cup white onion, finely diced (optional)

Instructions

1
Place the chicken breasts in a large saucepan and cover with cold water by about 1 inch. Add the salt, black pepper, and cumin. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–20 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer.
2
Transfer the chicken to a cutting board and let it rest for 5 minutes. Use two forks to shred the meat into bite-sized pieces. Discard the poaching liquid.

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