Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • Salt and black pepper to taste
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (25g) all-purpose flour
  • 3 tbsp (35g) chili powder
  • 1 tsp (5g) cumin
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) dried oregano
  • 1/4 tsp (a pinch) cayenne pepper (optional, for heat)
  • 2 cups (475ml) chicken broth
  • 1 (15 oz/425g) can tomato sauce
  • 1 tbsp (15ml) apple cider vinegar
  • Salt and black pepper to taste
  • 12 (6-inch) corn tortillas
  • 2 cups (225g) shredded Monterey Jack cheese (or cheddar, or a blend)
  • Optional toppings: Sour cream, chopped cilantro, sliced green onions

Instructions:

  1. Sear the chicken breasts in olive oil with spices until cooked through. Shred the chicken with two forks.
  2. Sauté flour and chili powder in oil to create a roux. Whisk in chicken broth and tomato sauce. Simmer until thickened, then add vinegar and seasonings.
  3. Briefly heat the tortillas (microwave, dry skillet, or wrapped in damp paper towels in the oven) to make them pliable.
  4. Dip each tortilla in enchilada sauce. Fill with shredded chicken and a sprinkle of cheese. Roll up tightly and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Bake at 350°F (175°C) until bubbly and golden brown, about 25-30 minutes.
  6. Top with sour cream, cilantro, and green onions, if desired. Serve hot.