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Shredded Chicken Enchiladas with Red Sauce

A comforting and flavorful dish of shredded chicken wrapped in warm tortillas and topped with a rich red sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Flavorful Poaching Liquid
  • 1 pound chicken tenders or chicken breast cut into two-inch slices Both options create a juicy and tender filling.
  • 1 teaspoon salt For flavoring the poaching liquid.
  • 3 sprigs cilantro with stems Enhances the chicken's flavor.
  • 2 cloves crushed garlic Adds depth to the poaching liquid.
  • 0.5 onion roughly sliced Contributes sweetness.
  • 1 leaf bay leaf Adds complexity to broth.
  • 1 teaspoon whole peppercorns Enhances the broth.
  • enough water to cover chicken completely For poaching.
For the Filling
  • 1 tablespoon neutral oil (grapeseed oil recommended) For sautéing onion.
  • 0.5 cup chopped onion Cook until soft and fragrant.
  • 1 tablespoon chili powder Adjust to taste.
  • 1 teaspoon dried oregano Crushed between fingers for flavor.
  • 1 teaspoon ground cumin Adds robust flavor.
  • 0.5 teaspoon garlic powder For seasoning.
  • to taste salt and pepper Season to preference.
  • 1 cup diced tomatoes with juice Adds moisture and flavor.
  • 4 ounces canned diced green chili For additional flavor.
  • 0.5 cup reduced-sodium chicken broth Aids in mixing.
  • 1 pound shredded chicken From poached chicken.
For the Rest
  • 0.5 batch of Gail's Enchilada Sauce Can substitute with store-bought.
  • 10 ounces red enchilada sauce (Las Palmas or La Victoria recommended) For topping.
  • 8 pieces corn tortillas For wrapping the filling.
  • as needed light cooking spray or oil For softening tortillas.
  • 2 ounces shredded cheddar cheese For garnish.
  • 2 ounces shredded jack cheese For garnish.
  • 1 ounce crumbled cotija cheese (optional) For a salty, creamy finish.
  • 1 small can sliced black olives, lightly chopped (optional) For garnish and added flavor.

Method
 

Prepare the Poaching Liquid
  1. Combine water, salt, cilantro, garlic, onion, bay leaf, and peppercorns in a skillet with a lid.
  2. Bring the mixture to a gentle simmer and simmer for about 10-15 minutes.
  3. Add the chicken, allowing it to simmer over low heat for about five minutes.
  4. Turn off the heat, cover, and let it rest for another 10 minutes.
  5. Once cooled, shred the chicken and set aside. Discard the poaching liquid.
Cook the Filling
  1. Heat oil in a skillet over medium-low heat.
  2. Add onions and cook until soft, approximately five minutes.
  3. Add seasonings, then mix in tomatoes, green chilies, and chicken stock.
  4. Stir in the shredded chicken and simmer for an additional five minutes.
  5. Set the mixture aside to cool slightly.
Preheat the Oven and Prepare Tortillas
  1. Preheat the oven to 350°F.
  2. Spray the tortillas with cooking spray or lightly coat with oil.
  3. Arrange them in a single layer on a cookie sheet and warm in the oven for about three minutes until soft.
  4. Create a stack to keep them warm and flexible, then raise oven temperature to 375°F.
Assemble the Enchiladas
  1. Mix cheddar and jack cheese in a bowl, and combine the two enchilada sauces.
  2. Pour about half a cup of sauce into the bottom of a 12"x9" baking dish.
  3. Fill each tortilla with about two heaping tablespoons of the chicken filling; optionally, add black olives and cheese before rolling them up seam-side down in the dish.
Final Baking Process
  1. Spread remaining enchilada sauce over the rolled tortillas.
  2. Sprinkle the remaining cheese mixture on top and optionally add cotija cheese.
  3. Cover the dish with foil sprayed lightly with cooking spray and bake for 15 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes or until cheese is bubbling and golden.
  5. Remove from the oven, allow to rest for five minutes, and serve on warmed plates.

Notes

For additional flavor, consider marinating chicken in lime juice and spices before poaching. Top with fresh cilantro or avocado slices for extra flavor.