10-12 corn tortillas
3 cups of shredded chicken
1 diced onion
1 diced jalapeno
1 Tbsp. olive oil
8 cloves of minced garlic
2 tsp. pink himalayan salt
1 tsp. unflavored gelatin
2 cups low sodium chicken stock
2 cups tomato puree
1 cup shredded cheese
4 Tbsp. corn starch
You can buy pre-cooked chicken. I normally like to buy a rotisserie chicken to save time, but on this occasion I had to defrost chicken breast, boil them until cooked, and shred with a fork. Place in a bowl and set aside. You can start this while you cook the enchilada sauce.
For the enchilada sauce, use olive oil to sauté your onion + jalapeno + garlic until onions are translucent. Then add tomato puree.
Add unflavored gelatin to chicken stock and pour mixture into enchilada sauce and allow to simmer.
Combine corn starch with equal parts warm water and stir well. Slowly add mixture to enchilada sauce while slowly stirring to thicken sauce. Add seasonings and allow to simmer.
I used 9x13 pan and used about 3/4 cup of sauce to create a thin layer of sauce at bottom of the pan.
warm corn tortillas in a skillet. ~5 mins each side. It makes the tortillas easier to roll.
Add 1 cup of sauce to shredded chicken and stir until chicken evenly coated.
Add enough chicken to each corn tortilla to create a filled enchilada after rolled and palce in the pan.
This recipe made 11 enchiladas and I had chicken leftover. Pour remaining enchilada sauce on top of enchiladas and cover with chicken.
Place in oven and cook for ~15 minutes at 425 degrees until cheese is melted.
Each serving is equal to 2 enchiladas and they are very filling. Depending on how many you are cooking for you should have lots of leftovers to have during the week. Enjoy!