Name: Chicken enchiladas with ranchero sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 3 corn tortillas; 1/4 cup shredded part-skim mozzarella cheese; 1/2 cup canned tomato sauce; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 3/4 tsp salt; 1 tsp extra virgin olive oil; 1/3 cup fresh cilantro, chopped; 1/4 cup chicken broth

Nutrition

Per serving

564 calories

Protein: 52g; 36% of calories
Carbs: 53g; 37% of calories
Fat: 18g; 27% of calories

Instructions

Prep 20 min · Cook 20 min

Place chicken in a small pot with the broth. Bring to a simmer over medium heat, cover, and cook until the center is cooked through, about 12 minutes. Remove chicken and shred with two forks. Save the broth. Done when reaches 165°F.
Preheat oven to 375°F. Heat oil in a skillet over medium heat. Sauté onion until soft, 5 minutes. Add garlic, chili powder, and cumin, cooking for 1 minute. Stir in tomato sauce, salt, and the reserved poaching broth. Simmer for 5 minutes.
Dip each tortilla into the sauce to coat. Place a portion of shredded chicken and half the cheese inside each, roll tightly, and place seam-side down in a baking dish. Top with remaining sauce and cheese. Bake until cheese is melted and sauce bubbles.
Top the hot enchiladas with fresh cilantro.

Nutrition

Ingredients

Instructions

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