Name: Chicken enchiladas with ranchero sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 1/4 cup chicken broth; 4 oz canned diced tomatoes and green chiles; 2 corn tortillas (6-inch); 3 1/2 tbsp reduced-fat Mexican blend cheese, shredded; 1 tsp olive oil; 3/4 tsp chili powder; 1/2 tsp ground cumin; 3/4 tsp salt; 1/4 tsp garlic powder; 1 tsp lime juice; 1/2 lime, cut into wedges; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 25 min

Preheat your oven to 375°F. Heat half the olive oil in a 12-inch skillet over medium heat. Add the chicken, chili powder, half the cumin, and half the salt. Cook until the chicken is browned and reaches 165°F, about 6 minutes. Stir in half the chicken broth to scrape up any browned bits, then move the chicken to a bowl and shred it with two forks.
In the same skillet, add the remaining oil, diced tomatoes with green chiles, remaining broth, remaining cumin, garlic powder, and remaining salt. Simmer over medium-low heat for 5 minutes until slightly thickened. Stir in the lime juice and remove from heat.
Spread a spoonful of the sauce in the bottom of a small baking dish. Wrap the tortillas in a damp paper towel and microwave for 30 seconds until pliable. Working quickly, divide the shredded chicken and half the cheese between the tortillas. Roll them loosely and place them seam-side down in the dish. Top with the remaining sauce and remaining cheese. Bake at 375°F for 15 minutes until the sauce bubbles at the edges and the cheese is fully melted.
Top the hot enchiladas with fresh cilantro and serve with lime wedges on the side.

Nutrition

Ingredients

Instructions

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