Name: Chicken Enchiladas
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb boneless skinless chicken breasts; 1 large yellow onion; 4 clove garlic; 4 whole dried red chiles; 2 tbsp tomato paste; 1 tsp cumin; 0.5 tsp oregano; 1 cup chicken broth; 2 tbsp vegetable oil; 12 whole corn tortillas; 2 cup sharp cheddar cheese; 0.5 cup sour cream; 0.25 cup fresh cilantro; to taste pinch salt; to taste pinch black pepper

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420 cal38g protein24g carbs18g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut35 min active

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Chicken Enchiladas

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Comfort Food50 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breasts2 lb

yellow onionhalved1 large

garlicsmashed4 cloves

dried red chilesguajillo or ancho4 whole

tomato paste2 tbsp

cumin1 tsp

oregano0.5 tsp

chicken broth1 cup

vegetable oil2 tbsp

corn tortillas12 whole

sharp cheddar cheeseshredded2 cups

sour cream0.5 cups

fresh cilantroGarnishchopped0.25 cups

saltto taste pinch

black pepperto taste pinch

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Place chicken breasts in a large skillet with halved onion, smashed garlic, and enough water to cover. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken and let cool, reserving 1 cup of broth. Shred the cooled chicken with two forks.

2While chicken cooks, stem and seed the dried chiles. Toast them in a dry skillet for 1 minute per side until fragrant. Place in a bowl, cover with hot water, and let soak for 10 minutes.

3Drain the softened chiles and place in a blender with 1 cup reserved chicken broth, tomato paste, cumin, oregano, and a pinch of salt. Blend until smooth.

4Heat 2 tbsp oil in a medium saucepan over medium heat. Pour the chile sauce through a fine mesh strainer into the oil, stirring constantly for 2 minutes to remove any remaining bits. Simmer for 5 minutes. Taste and adjust seasoning with salt and pepper.

5Preheat oven to 350°F. Lightly oil a 9x13 baking dish. Mix shredded chicken with sour cream and 1 cup shredded cheese in a bowl.

6Warm the corn tortillas in a dry skillet for 20 seconds per side to make them pliable. Dip each tortilla into the warm chile sauce, lay flat on a work surface, add 3 tbsp of chicken filling down the center, roll tightly, and place seam-side down in the prepared baking dish.

7Pour any remaining chile sauce over the rolled enchiladas. Sprinkle the remaining 1 cup shredded cheese over the top.

8Bake for 25 minutes until the cheese melts and the sauce bubbles at the edges. Garnish with fresh cilantro and serve hot.