Shredded Chicken Enchiladas with Red Sauce
A delightful twist on traditional enchiladas featuring tender chicken and a vibrant sauce, perfect for family gatherings and weeknight dinners.
Ingredients
For the Flavorful Poaching Liquid
- 1 teaspoon salt
- 3 large sprigs cilantro with stems
- 2 large cloves garlic crushed
- 1/2 onion onion roughly sliced
- 1 bay leaf bay leaf
- 1 teaspoon whole peppercorns
- 1 pound chicken tenders OR chicken breast cut into 2-inch slices
For the Filling
- 1 tablespoon neutral oil such as grapeseed oil
- 1/2 cup chopped onion
- 1 tablespoon chili powder or to taste
- 1 teaspoon dried oregano crushed between fingers
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and ground pepper to taste
- 1 cup diced tomato with its juice, lightly chopped
- 1 4-ounce can diced green chili with its liquid
- 1/2 cup reduced-sodium chicken broth
- 1 pound shredded chicken
For the Rest
- 1/2 recipe Gail's Enchilada Sauce
- 1 10-ounce can red enchilada sauce such as Las Palmas or La Victoria
- 8 corn tortillas corn tortillas
- Cooking spray or oil
- 2 ounces 2% shredded cheddar cheese
- 2 ounces 2% shredded jack cheese
- 1 ounce crumbled cotija cheese optional
- 1 small can sliced black olives lightly chopped, optional
Instructions
Prepare the Poaching Liquid
- Combine water, salt, cilantro, garlic, onion, bay leaf, and peppercorns in a skillet with a lid. Bring to a simmer for 10-15 minutes.
- Add the chicken and simmer over low heat for 5 minutes. Turn off the heat, cover, and let sit for 10 minutes.
- Remove the chicken, set aside to cool, and discard the poaching liquid. Shred the chicken and set aside.
Cook the Filling
- Heat oil in a medium skillet over medium-low heat. Add chopped onion and cook for about 5 minutes.
- Add chili powder, oregano, cumin, and garlic powder to the skillet. Stir well.
- Stir in diced tomatoes, green chili, and chicken stock. Mix thoroughly, then add shredded chicken and combine.
- Allow the filling mixture to simmer for about 5 minutes, then turn off the heat.
Prepare the Tortillas
- Preheat the oven to 350°F (175°C). Lightly spray both sides of the corn tortillas with cooking spray.
- Warm tortillas on a cookie sheet in the oven for about 3 minutes until soft and pliable.
- Remove tortillas and stack to maintain warmth. Increase the oven temperature to 375°F (190°C).
Assemble the Enchiladas
- Combine cheddar and jack cheese in a bowl.
- Pour about 1/2 cup of enchilada sauce into a baking dish.
- Place 2 heaping tablespoons of chicken filling in the center of each tortilla and roll it up, seam-side down in the baking dish.
- Spoon remaining enchilada sauce over the filled tortillas and sprinkle with remaining cheese.
Bake the Enchiladas
- Cover the baking dish with aluminum foil sprayed with cooking spray and bake for 15 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let sit for 5 minutes before serving.
Notes
For an extra kick, consider adding diced jalapeños to the filling. Use rotisserie chicken for convenience, and customize toppings to your liking. Perfect paired with a salad or Mexican rice.