Name: Chicken enchiladas with red sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, 1-inch thick; 2 corn tortillas; 1/2 cup mild red enchilada sauce; 3 tbsp shredded part-skim mozzarella; 1/4 medium yellow onion, finely diced; 8 olive oil cooking sprays; 1/3 cup fresh cilantro, chopped; 1/2 tsp salt; 2 cups water; 1 tsp lime juice

Instructions

Prep 20 min · Cook 20 min

Preheat your oven to 375°F. Place the chicken breast in a small saucepan and cover with the water and half the salt. Bring to a simmer over medium-high heat, then reduce heat to low and simmer gently for 10 to 12 minutes until the center is no longer pink. Done when white in the center, 165°F.
While the chicken cooks, coat a small skillet with cooking spray and sauté the diced onion over medium heat until softened, about 5 minutes. Remove from heat.
Remove the chicken from the water and let rest for 2 minutes. Shred it with two forks into a bowl. Stir in the sautéed onion, half the enchilada sauce, the lime juice, half the cilantro, and the remaining salt.
Wrap the tortillas in a damp paper towel and microwave for 45 seconds until very soft. Lightly spray an 8-inch square baking dish with cooking spray. Divide the chicken mixture between the tortillas, roll tightly, and place seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with mozzarella. Bake for 10 minutes until the cheese is melted. Garnish with the rest of the cilantro. Done when cheese is melted and sauce is bubbling.

Nutrition

Ingredients

Instructions

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