Name: Chicken enchiladas with ranchero sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz skinless rotisserie chicken breast, shredded; 3 corn tortillas; 2 tbsp shredded part-skim mozzarella cheese; 1/2 cup canned tomato sauce; 1 3/4 tsp chipotle peppers in adobo sauce, minced; 2 cloves garlic, minced; 1 tsp olive oil; 2 tsp lime juice; 1/2 tsp cumin; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 375°F. In a small saucepan over medium heat, warm the olive oil. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato sauce, minced chipotle, cumin, and salt. Simmer for 5 minutes until slightly thickened. Remove from heat and stir in half the lime juice.
In a bowl, toss the shredded chicken with 2 tablespoons of the prepared sauce and half the mozzarella cheese.
Heat a skillet over medium heat. Toast each tortilla for about 30 seconds per side until soft and pliable. Keep them warm in a clean kitchen towel until ready to roll.
Spread 2 tablespoons of sauce in the bottom of a small 8x4 inch baking dish. Divide the chicken mixture among the tortillas, roll tightly, and place seam-side down in the dish. Pour the remaining sauce over the top, covering the tortillas fully, and sprinkle with the remaining cheese. Cover loosely with foil.
Bake the dish for 10 minutes. Remove the foil and bake for another 8 to 10 minutes until the sauce is bubbling at the edges and the cheese is melted. Let rest for 5 minutes. Done when sauce is bubbling and cheese is melted.
Drizzle the remaining lime juice over the enchiladas and top with fresh cilantro.

Nutrition

Ingredients

Instructions

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