Name: Green chili chicken enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, halved horizontally if thick; 1/2 cup chicken broth; 3 corn tortillas; 1/2 cup green enchilada sauce; 1.5 oz canned diced green chiles, drained; 3 tbsp shredded part-skim mozzarella; 1/2 tsp ground cumin; 1/4 tsp salt; 1/4 cup fresh cilantro, chopped

Ingredients

9 items

5 oz boneless skinless chicken breast, halved horizontally if thick
1/2 cup chicken broth
3 corn tortillas
1/2 cup green enchilada sauce
1½ oz canned diced green chiles, drained
3 tbsp shredded part-skim mozzarella
1/2 tsp ground cumin
1/4 tsp salt
1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 375°F. In a small saucepan, combine the chicken breast and broth. Bring to a simmer over medium heat, then cover and cook until the chicken is firm, about 10 to 12 minutes. Done when reaches 165°F in the thickest part.
Remove the chicken to a plate and shred with two forks. In a mixing bowl, toss the shredded chicken with 2 tablespoons of the poaching broth, the green chiles, cumin, salt, and half of the green enchilada sauce.
Wrap the tortillas in a damp paper towel and microwave for 40 seconds until very pliable. Divide the filling evenly into thirds. Roll each portion tightly inside a tortilla and place them seam-side down in a small baking dish.
Top the tortillas with the remaining enchilada sauce and the shredded mozzarella. Cover the dish with foil and bake for 12 minutes. Remove the foil and bake for 5 minutes more, until the sauce bubbles at the edges and the cheese is melted and lightly spotty. Done when cheese is melted and sauce is bubbling.
Top the hot enchiladas with chopped cilantro and serve.

Nutrition

Ingredients

Instructions

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