Vegetarian Make-Ahead Chicken Enchiladas
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Learn more →Ingredients
6 servings
For the chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Chef's tipChoose 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. - 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tbsp olive oil
For the enchilada sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can (15 oz) tomato sauce
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp kosher salt
For assembly
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese, divided
- 1 can (4 oz) diced green chiles, drained
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
Instructions
- 1
Pat the chicken dry and season all over with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp cumin. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 5–6 minutes per side, until the exterior is golden brown and the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred into bite-sized pieces using two forks.
- 2
In a medium saucepan, heat 2 tbsp olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it doesn't brown.
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