- 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
- taco seasoning
- 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!