easy chicken enchilada bake
Prep time: Depends on if you are cooking chicken breasts or using a rotisserie chicken.
Total Time: approximately 30 to 45 minutes
1 1/2 pounds boneless, skinless chicken breasts or 1 rotisserie chicken, shredded into bite size pieces* (see step 1)
1 Tablespoon avocado oil or light cooking oil
1 medium white or yellow onion, chopped fine
3 Tablespoons chili powder
2 teaspoons ground cumin
1 (15 ounce) can tomato sauce
3/4 cup reduced sodium chicken broth
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1 1/2 cups shredded Mexican cheese blend
2 Tablespoons minced fresh cilantro
12 (6 inch) gluten free corn tortillas
1. Prep Chicken: If using boneless skinless chicken breast bring 4 cups water and 2 teaspoons kosher salt to a boil in a medium saucepan. When water comes to a boil, add the chicken pieces and reduce heat to low. Simmer chicken (DO NOT BOIL) until cooked through, about 20 minutes or until chicken reaches an internal temperature of 165 degrees when checked with an instant read thermometer. Transfer chicken to a plate to cool. Shred chicken into bite size pieces. If using rotisserie chicken, shred chicken meat into bite sized pieces and discard skin and bones.
2. Preheat Oven & Prep Pan: Adjust oven rack to middle position. Preheat oven to 400 degrees. Spray a 8 inch square pan with vegetable cooking spray. Set aside.
3. Cook Onion: In a medium saucepan set over medium high heat, add oil and heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes.
4. Add Aromatics: Add chili powder and cumin and cook, stirring continuously, until fragrant, about 30 seconds.
5. Make Sauce: Add tomato sauce, chicken broth and salt and stir to combine. Simmer sauce, stirring often, until thickened, about 5 minutes.
6. Mix Chicken Layer: In a medium mixing bowl add the shredded cooked chicken, 1 cup shredded cheese, 1/4 cup sauce and cilantro and toss together to combine.
7. Heat Tortillas: Wrap stacked tortillas in paper towels and microwave until soft and pliable, about 1 minute.
8. Stack Enchiladas: Spread 1/2 cup sauce in an even layer on the bottom of the pan. Lay 4 tortillas evenly over sauce. Add 1/2 only of the chicken mixture and spread in an even layer. Top with 4 more tortillas. Top with 1/2 only of the sauce and spread out in an even layer. Cover with remaining chicken mixture. Cover chicken with remaining 4 tortillas. Cover tortillas with remaining sauce. Sprinkle with remaining 1/2 cup cheese.
9. Bake & Serve: Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned and bubbly, about 5 more minutes. Serve & Enjoy!
