Gluten-Free Chicken Enchiladas with Tomatillo Sauce

Instructions

1. 1Preheat your oven to 175°C. Place the about 910 g chicken breasts in a large heavy-bottomed pot. Add enough water to cover the chicken completely. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook for 20-25 minutes, or until the chicken reaches an internal temperature of 74°C when measured with a meat thermometer and is no longer pink in the center.
2. 2Carefully remove the cooked chicken breasts from the pot and place them on a clean plate. Let the chicken cool for at least 10 minutes, or until it is comfortable to handle, as this makes shredding easier. Once cooled, use two forks to shred the chicken into approximately 2.54 cm pieces.
3. 3While the chicken cools, prepare the sauce ingredients. In a medium saucepan, combine the about 450 g tomatillos, 1 medium onion (cut into quarters), 2 cloves garlic, and 1 count jalapeno (stems removed). Add enough water to cover the ingredients. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the tomatillos are soft and have changed to a duller green color.
4. 4Carefully transfer the cooked tomatillos, onion, garlic, and jalapeno from the saucepan to a blender. Add the 0.25 cup cilantro and 0.5 cup chicken broth. Blend until the sauce is completely smooth. Stir in the 1 teaspoon salt and 0.5 teaspoon black pepper.
5. 5Heat 2 tablespoons of olive oil in a 25.4 cm or 30.48 cm skillet over medium heat. Lightly fry each of the 12 count corn tortillas for about 15-20 seconds per side, just until they become pliable and slightly softened. This step makes the tortillas easier to roll without breaking.
6. 6Arrange the shredded about 910 g chicken in a bowl and have the prepared tomatillo sauce and fried 12 count corn tortillas ready. Lay one fried tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the shredded chicken onto the center of the tortilla. Roll the tortilla up tightly around the chicken and place it seam-side down in a 22.86 × 33.02 cm baking dish. Repeat this process with the remaining tortillas and chicken until the baking dish is filled.
7. 7Pour the prepared tomatillo sauce evenly over the rolled tortillas in the 22.86 × 33.02 cm baking dish, ensuring all tortillas are covered. Sprinkle the 1 cup Monterey Jack cheese over the top of the sauce. Bake in the preheated 175°C oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through and simmering gently around the edges.

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