Name: Mexican Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 small corn tortillas; 0.5 cup red enchilada sauce; 0.25 oz sharp cheddar cheese; 0.25 cup white onion; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 1 tbsp fresh cilantro

Nutrition

Per serving

478 calories

Protein: 55g; 46% of calories
Carbs: 32g; 26% of calories
Fat: 15g; 28% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 375°F (190°C).
Heat the olive oil in a small skillet over medium heat and sauté the diced white onion until soft and translucent, about 5 minutes.
In a mixing bowl, combine the cooked shredded chicken breast with the sautéed onions, sea salt, black pepper, chili powder, and 2 tablespoons of the red enchilada sauce.
Warm the corn tortillas in a dry pan or microwave for 10 seconds until they are soft and pliable.
Divide the chicken mixture evenly between the 1 tortilla, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.
Pour the remaining red enchilada sauce over the center of the tortillas and sprinkle the shredded sharp cheddar cheese on top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted completely.
Remove from the oven and garnish with freshly chopped cilantro before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes