Name: Chicken enchiladas with red sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 2 corn tortillas; 1/2 cup red enchilada sauce; 1/4 cup shredded mozzarella cheese; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/3 cup fresh cilantro, chopped; 1 tbsp water

Nutrition

Per serving

452 calories

Protein: 47g; 40% of calories
Carbs: 32g; 28% of calories
Fat: 16g; 32% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. Heat the olive oil in a 12-inch skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 7 minutes. Stir in the water to scrape up any browned bits and moisten the meat. Done when 165°F.
Stack the tortillas and wrap them in a damp paper towel. Microwave for 30 seconds until they are warm and pliable.
Stir 2 tablespoons of the enchilada sauce into the chicken skillet. Spread a spoonful of sauce on the bottom of a small baking dish. Divide the chicken and half the cheese between the tortillas. Roll them tightly and place them seam-side down in the dish. Top with the remaining sauce and cheese. Bake until the cheese is melted and sauce is bubbling. Done when cheese is bubbly and melted.
Remove the dish from the oven and let rest for 5 minutes. Top with the fresh cilantro before serving.

Nutrition

Ingredients

Instructions

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