Name: Chicken enchiladas with red sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz roasted chicken meat, shredded; 1/3 cup red enchilada sauce; 2 tbsp shredded part-skim mozzarella; 2 corn tortillas; 1/4 medium yellow onion, finely diced; 1/3 cup fresh cilantro, chopped; 4 olive oil cooking sprays; 1/4 tsp salt

Nutrition

Per serving

449 calories

Protein: 44g; 39% of calories
Carbs: 32g; 29% of calories
Fat: 16g; 32% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 375°F. Coat a small baking dish with cooking spray. Spread a spoonful of the enchilada sauce over the bottom of the dish.
In a mixing bowl, toss the shredded chicken with the diced onion, half the salt, and half the cheese. Add a splash of the enchilada sauce to moisten the mixture.
Heat a small skillet over medium heat. Warm each tortilla for 1 minute, flipping once halfway, until pliable so they do not crack when rolled.
Place the chicken filling in the center of the tortillas. Roll them tightly and place them seam-side down in the prepared dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake for 20 minutes until the sauce is bubbly. Done when cheese is melted and sauce is bubbling, 165°F.
Let the enchiladas rest for 5 minutes. Garnish with chopped cilantro before serving.

Nutrition

Ingredients

Instructions

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