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, halved lengthwise; 1 cup water; 1 tsp salt; 2 corn tortillas; 1/2 cup canned tomato sauce; 3/4 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/4 cup shredded part-skim mozzarella; 1/3 cup fresh cilantro, chopped; 8 olive oil cooking sprays

Nutrition

Per serving

454 calories

Protein: 50g; 44% of calories
Carbs: 35g; 31% of calories
Fat: 13g; 26% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 375°F. In a small skillet, combine the chicken breast, water, and half the salt. Bring to a simmer over medium heat, cover, and cook for 12 to 15 minutes. Done when opaque in the center, 165°F.
While the chicken cooks, combine the tomato sauce, chili powder, cumin, garlic powder, and the remaining salt in a small saucepan. Simmer over low heat for 10 minutes to thicken slightly.
Transfer the cooked chicken to a plate and shred with two forks. Stir in 2 tablespoons of the finished sauce to moisten the meat.
Mist a small baking dish with cooking spray. Soften the tortillas by heating them in a dry skillet for 30 seconds. Dip each tortilla into the sauce, fill with the shredded chicken and half the cheese, then roll up. Place seam-side down in the dish, top with the remaining sauce and cheese, and bake for 15 minutes until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes, then garnish with the chopped cilantro.

Nutrition

Ingredients

Instructions

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