Corn tortillas filled with tender shredded chicken, baked beneath a smoky tomato-chipotle sauce and melted cheddar. A crisp green cabbage and lime salad provides a fresh contrast.
$19.43
Per Serving
$4.86
Total
80 min
Prep
25 min
Cook
50 min
Difficulty
hard
Servings
$42.69
12 to buy · 0 you have
1 1/2 pounds Boneless skinless chicken breasts
Perdue · 1.5 lbs$8.99 per packagePackage use: 100%Product match100%
3 cups Canned crushed tomatoes
Muir Glen Organic · 28 oz$4.9991%
4 cups Green cabbage
Kroger · 10 oz$2.49 per packagePackage use: 80%Product match80%
1 1/2 cups Shredded cheddar cheese
Kroger · 8 oz$2.00 per packagePackage use: 75%Product match75%
12 each Corn tortillas
Mission · 16 oz$2.79 per packagePackage use: 50%Product match50%
1 tablespoon Adobo sauce
Kroger · 7 oz$1.59 per packagePackage use: 23%Product match23%
1 each Yellow onion
Simple Truth Organic · 2 lb$2.89 per packagePackage use: 16%Product match16%
2 each Chipotle peppers in adobo sauce
Kroger · 7 oz$1.59 per packagePackage use: 14%Product match14%
2 tablespoons Fresh lime juice
Santa Cruz Organic · 16 fl oz$4.99 per packagePackage use: 6%Product match6%
2 tablespoons Olive oil
Pompeian · 16 fl oz$8.796%
2 each Garlic cloves
Spice World · 4.5 oz$2.49 per packagePackage use: 5%Product match5%
2 teaspoons Fine salt
Morton · 26 oz$1.99 per packagePackage use: 2%Product match2%
6 1/2 cups Water
$0.00 per packagePackage use: 0%Product matchTap water
0%
Oven
Microwave
Instant-read thermometer
Measuring cups and spoons
Wooden spoon
Paper towels
Microwave-safe plate
9-by-13-inch baking dish
Knife and cutting board
2 mixing bowls
3-quart saucepan
4-quart saucepan with lid
Tongs and two forksOvenMeasuring cups and spoonsKnife and cutting board2 mixing bowlsWash your hands with soap and water for 20 seconds. Rinse and dry the fresh produce before cutting, removing damaged cabbage leaves. Prepare the onion, garlic, cabbage, and lime juice as listed. Place the cabbage in a mixing bowl and refrigerate it undressed. Heat the oven to 400°F.
Instant-read thermometerMeasuring cups and spoons4-quart saucepan with lidPlace the chicken in the 4-quart saucepan with the 6 cups poaching water and 1 teaspoon salt. The water should cover the chicken. Bring to a gentle simmer over medium heat, then reduce the heat to low and cover. Poach at a bare simmer for approximately 15–20 minutes, checking that the thickest part of each breast reaches 165°F. Avoid a vigorous boil, which can toughen the chicken. Wash your hands after handling the raw chicken.
Keep raw chicken and its utensils separate from ready-to-eat salad ingredients; wash hands and contacted surfaces after handling. Cook each breast to 165°F.
Measuring cups and spoonsWooden spoon3-quart saucepanMeanwhile, heat 1 tablespoon olive oil in the 3-quart saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds. Stir in the crushed tomatoes, minced chipotles, 1 tablespoon adobo sauce, 1/2 cup water, and 3/4 teaspoon salt. Simmer gently, uncovered, for 10–12 minutes, stirring occasionally, until slightly thickened but still easy to spread.
Measuring cups and spoonsWooden spoon2 mixing bowls4-quart saucepan with lidTongs and two forksTransfer the cooked chicken with clean tongs to the second mixing bowl. Discard the poaching liquid. Let the chicken cool just enough to handle, then shred it with two forks. Stir 1/2 cup of the finished enchilada sauce into the shredded chicken.
Discard the hot poaching liquid carefully to avoid splashes.
MicrowaveMeasuring cups and spoonsWooden spoonPaper towelsMicrowave-safe plate9-by-13-inch baking dishSpread another 1/2 cup sauce over the bottom of the baking dish. Working with four tortillas at a time, place them on the microwave-safe plate between damp paper towels. Microwave for 30–45 seconds, until warm and flexible. Keep them covered until filling, and warm each subsequent batch just before using it.
9-by-13-inch baking dish2 mixing bowlsDivide the chicken filling evenly among all 12 tortillas. Place the filling in a line down the center of each warm tortilla, roll it snugly, and arrange it seam-side down in the baking dish.
Measuring cups and spoonsWooden spoon9-by-13-inch baking dishSpoon all the remaining sauce evenly over the enchiladas, covering the exposed tortilla surfaces to prevent dry edges. Sprinkle the entire 1 1/2 cups cheddar evenly over the dish.
OvenInstant-read thermometer9-by-13-inch baking dishBake uncovered for 20–25 minutes, until the sauce bubbles around the edges, the cheese has melted, and the filling in the center enchiladas reaches 165°F. Let stand for 5 minutes before serving.
Use a clean thermometer probe to verify the center filling reaches 165°F, and handle the hot baking dish carefully.
Measuring cups and spoonsWooden spoon2 mixing bowlsJust before serving, toss the chilled cabbage with the 2 tablespoons lime juice, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Toss briefly to coat without wilting the cabbage. Divide the enchiladas and salad among four plates.
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