Chicken Enchiladas

Cook the Chicken

Place the chicken breasts in a medium saucepan and cover with cold water by 1 inch.

Bring the water to a boil over medium-high heat.

Reduce the heat to medium-low and simmer the chicken for 15 to 18 minutes, until cooked through.

Transfer the chicken to a cutting board and let it rest for 5 minutes.

Use two forks to shred the chicken into thin strips, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Make the Enchilada Sauce

Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.

Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened.

Add the minced garlic and cook for 1 minute, stirring constantly.

Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper.

Cook the spice mixture for 1 minute, stirring constantly, until fragrant.

Add the tomato paste and flour, stirring to combine with the spices.

Slowly pour in the chicken broth, whisking to prevent lumps.

Bring the sauce to a simmer and cook for 8 minutes, stirring occasionally, until slightly thickened.

Season the sauce with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, then remove from heat.

Preheat and Prep the Baking Dish

Preheat your oven to 375°F (190°C).

Spread 1/2 cup of the enchilada sauce evenly across the bottom of a 9x13-inch baking dish.

Warm the Tortillas

Brush a skillet lightly with vegetable oil and heat over medium heat.

Warm each tortilla in the skillet for 20 to 30 seconds per side until pliable.

Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them soft.

Assemble the Enchiladas

Lay one tortilla flat on your work surface.

Spoon about 3 tablespoons of shredded chicken down the center of the tortilla.

Sprinkle 1 tablespoon of shredded cheese over the chicken.

Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.

Repeat with the remaining tortillas, arranging them snugly side by side in the dish.

Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle the remaining shredded cheese evenly over the top.

Bake

Cover the baking dish tightly with aluminum foil.

Bake covered for 20 minutes.

Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Rest and Serve

Remove the dish from the oven and let it rest for 5 minutes before serving.

Garnish with fresh cilantro and serve with sour cream and lime wedges on the side.