Seed Oil Free Gluten Free Salsa Verde Chicken Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

Seed Oil Free Gluten Free Salsa Verde 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
1 tsp ground cumin

For the sauce

2 cups salsa verde (jarred or homemade, gluten free)
Herdez Salsa Verde Mild, 16 oz Herdez Roasted Salsa Verde Medium Goya Salsa Verde Medium Jar - 17.6 Oz La Victoria Salsa Verde Thick N Chunky Medium Jar - 16 Oz Casa Martinez Fire Roasted Gourmet Salsa Verde Tatemada 16 fl oz
See all
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.

Want the full recipe?

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