Chicken Enchiladas with Homemade Red Sauce (Soy-Free)

Instructions

1. 1Preheat your oven to 190°C. Place the about 910 g chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the internal temperature reaches 74°C. Remove the chicken from the pot, let it cool slightly, then shred it. Set the shredded chicken aside.
2. 2Prepare the red sauce. Heat the 2 tbsp olive oil in a medium saucepan over medium heat. Add the 1 medium onion, diced, and cook until softened, about 5 minutes. Add the 3 cloves garlic, minced, and cook for 1 minute more until fragrant.
3. 3Stir in the 2 tbsp chili powder, 1 tsp cumin, and 1 tsp dried oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant. Add the about 170 g tomato paste and cook for 2 minutes, stirring constantly.
4. 4Pour in the 2 cups chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for 15 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the 1 tsp salt and 1/2 tsp black pepper.
5. 5Warm the 12 corn tortillas. To do this, you can wrap them in a damp paper towel and microwave for 30-60 seconds, or warm them one by one in a dry skillet over low heat for about 20 seconds per side. Fill each warm tortilla with a portion of the shredded chicken, then roll it up tightly. Arrange the rolled tortillas seam-side down in a 22.86 × 33.02 cm baking dish.
6. 6Pour the prepared red sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the 2 cups shredded cheddar cheese over the top of the sauce.
7. 7Bake in the preheated oven at 190°C for 20-25 minutes, or until the cheese is completely melted and bubbly and the sauce is heated through.

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