Description
Tender shredded chicken rolled in warm tortillas and smothered in a homemade, smoky fire-roasted tomato sauce. A satisfying and wholesome take on a beloved Mexican classic.
Ingredients
Units
Scale
- 1 pound (454g) boneless,skinless chicken breasts (cooked and shredded)
- 4 ounce (113g) can green chiles
- 3 tablespoons (44ml) lime juice
- 2 teaspoons (10ml) cumin
- salt and pepper (to taste)
- 14.5 ounce (411g) can fire-roasted tomatoes
- 14.5 ounce (411g) can enchilada sauce or canned tomato sauce
- 1 tablespoon (15ml) olive oil
- 1/2 cup (118ml) onion (chopped)
- 4 garlic cloves minced
- 1 teaspoon (5ml) cumin
- 1 teaspoon (5ml) chili powder
- 1/4 cup (59ml) chopped cilantro
- Salt and pepper to taste
- 10 sprouted grain tortillas
Instructions
- Preheat oven to 350°F (177°C).
- In a large pan, heat olive oil over medium heat. Add garlic, onion and spices and sauté for 5 minutes.
- Add fire-roasted tomatoes and cilantro. Reduce heat and simmer for 20 minutes to create the sauce.
- In a mixing bowl, mix together shredded chicken, lime juice, green chiles, cumin, salt, and pepper.
- Spray 9×9 inch (23×23 cm) baking dish with non-stick spray.
- Spread 1/3 of the enchilada sauce on the bottom of the dish.
- Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
- Pour remaining sauce over the top of rolled tortillas and bake for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican