Name: Chicken enchiladas with red sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, halved horizontally if thicker than 1 inch; 2 cups water; 1 tsp salt; 3 6-inch corn tortillas; 1/2 cup mild red enchilada sauce; 3 tbsp shredded part-skim mozzarella; 1/4 cup fresh cilantro, chopped; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 2 tsp lime juice; 1/2 lime, cut into wedges

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 375°F. In a small saucepan, combine the water and half the salt. Add the chicken breast and bring to a gentle simmer over medium heat. Cover, reduce heat to low, and simmer for 12 to 15 minutes. Done when opaque in the center, 165°F.
Turn off the heat and let the chicken rest in the water for 2 minutes. Remove the chicken and shred with two forks. In a bowl, toss the shredded chicken with the cumin, garlic powder, lime juice, the rest of the salt, and 2 tablespoons of the enchilada sauce.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds until fully pliable. Spread a spoonful of sauce in the bottom of a small baking dish. Divide the chicken evenly among the tortillas, using about 1/4 cup for each, and roll them snugly.
Place the rolled tortillas seam-side down in the dish. Top with the remaining sauce and the mozzarella. Bake for 10 minutes until the cheese is melted and bubbling. Let stand for 2 minutes, then top with cilantro and serve with lime wedges.

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Ingredients

Instructions

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