Chicken enchiladas✨ For the Chicken:▪️1 lb. Boneless Skinless Chicken Breast▪️2 tsp Avocado Oil▪️1/2 tsp Cumin▪️1/2 tsp Chili Powder▪️1/4 tsp Garlic Powder▪️1/4 tsp Coriander▪️1 tsp Kosher Salt▪️28 oz. Can Mild Green Enchilada Sauce▪️ For the Peppers:▪️3 Medium Poblano Peppers, seeds removed and sliced in 2” strips▪️2 tsp Avocado Oil▪️1/2 tsp Cumin▪️1/2 tsp Chili Powder▪️1/4 tsp Garlic Powder▪️1/4 tsp Coriander▪️1/4 tsp Kosher Salt▪️ For the Enchiladas:▪️6 x 6” Corn Tortillas▪️1+1/2 Cups Shredded Mexican Blend Cheese, divided▪️ Options for Serving:▪️Cilantro, minced▪️Avocado, sliced▪️Sour Cream or Crema Mexicana▪️ 🌱Vegan Modification: Sub in beans for chicken and plant based cheese for Mexican blend cheese 1️⃣ Preheat oven to 375°F 2️⃣Cut each chicken breast into 3 pieces (so they cook faster) and season with cumin, chili powder, garlic powder, coriander, and salt; sear in olive oil with salt and pepper for 2-3 min per side and then pour in the enchilada sauce; bring to a boil and then cover and simmer on low heat for 15-20 mins until chicken is cooked through 3️⃣ While the chicken is cooking, in a separate pan over medium-high heat sauté the poblano peppers with cumin, chili powder, garlic powder, coriander, and salt; cook for 8-10 mins until peppers are tender then turn off the heat and set aside 4️⃣ Remove the chicken from the pot (save the enchilada sauce!) and shred with two forks; place it in a separate bowl and mix in 3/4 cup of the enchilada sauce 5️⃣ Add a thin layer of the remaining enchilada sauce to the base of a 9x13” rectangular baking dish; one by one, dip the tortillas in the warm sauce from the pot (coat both sides) and then add chicken, poblanos, and 2 Tbsp cheese; roll shut and place seam side down in the baking dish 6️⃣ Top the enchiladas with the remaining sauce and 3/4 cup more shredded cheese, and bake uncovered for 20-25 mins until cheese is bubbly and melted (option to broil the top at the end for 1-2 mins if you want it more browned) 7️⃣ Garnish with cilantro, avocado, and sour cream and enjoy! ⏲10 minute prep time + 40 minute cook time Recipe makes 6 enchiladas (serves 2-3 people)
