Nitrate & Nitrite Free Gluten Free Salsa Verde Chicken Enchiladas
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Learn more →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)
- 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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