Serves: 6
Prep Time: 10 minutes
Total Time: 1 hour, 15 minutes
1 cup diced white onion
1 Tablespoon vegetable oil
1/3 cup raisins
2 Tablespoons chili powder
2 Tablespoons unsweetened cocoa powder
1 Tablespoon ancho chili powder
1 teaspoon kosher salt
1/4 teaspoon ground cumin
2 Tablespoons creamy peanut butter
1 can reduced-sodium chicken broth (14.5 ounce size)
1 can diced tomatoes, drained (14.5 ounce size)
1 1/2 – 2 pound boneless, skinless chicken breasts, trimmed
12 gluten free corn tortillas
1 cup shredded cheddar cheese or Mexican cheese blend
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 350 degrees.
2. Make Sauce: In a medium glass bowl, add onion, oil, raisins, chili powders, salt and cumin. Cover with plastic wrap and microwave, stirring occasionally, until onion softens, 3 minutes total. Transfer to a blender. Add peanut butter, broth, and drained tomatoes and process until smooth, scraping down sides as needed. Transfer sauce to large skillet.
3. Cook Chicken: Add chicken breasts to skillet, pushing the chicken down into the sauce. Cook chicken over medium heat, cover and simmer until chicken is cooked through, about 10-15 minutes, flipping once. (Temperature should be 160 degrees.)
4. Prep Chicken: Transfer chicken to a plate to cool. Reserve sauce in skillet. When chicken is cool enough to touch, shred with 2 forks and place in a medium bowl. Add 1/2 cup of the sauce to the chicken and stir to combine.
5. Make Enchiladas: Heat tortillas in the microwave for 1 minute to soften. Set 2 plates in front of you side by side. Pour 1/2 cup sauce into one of the plates. Working with one tortilla at a time, spray both sides of the tortilla with no-stick cooking spray and place in the plate with the sauce. Flip tortilla to coat both sides of tortilla with the sauce. Lift tortilla, allowing the excess sauce to drip back to plate. Transfer to the other plate and lay flat. Place about 1/3 cup of the chicken into the tortilla. Fold edge of tortilla nearest you up and over the chicken, tucking it down, around and under, rolling as you go to create an enchilada. Place prepared enchilada into a 13 x 9 inch casserole dish. Repeat with remaining tortillas and chicken.
4. Finish and Bake: Pour remaining sauce over enchiladas, spreading evenly. Sprinkle with cheese, cover tightly with foil and bake for 15 minutes. Remove foil and continue to bake for another 20 minutes or until cheese is bubbly. Serve hot. Enjoy!
