Name: Chicken enchiladas with red sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally; 2 corn tortillas; 1/4 cup shredded part-skim mozzarella cheese; 1/2 cup mild red enchilada sauce; 1/4 medium yellow onion, finely diced; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1 cup water; 1/2 tsp cumin; 1/4 tsp garlic powder; 1 tsp lime juice; 2 tbsp cilantro, chopped

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 375°F. Place the chicken in a small saucepan and add the water and half the salt. Bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes. While the chicken simmers, dice the onion. Done when opaque in the center, 165°F.
Heat the oil in a small skillet over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the cumin and garlic powder for 1 minute until fragrant. Remove from the heat.
Transfer the chicken to a plate and shred with two forks. In a bowl, combine the shredded chicken, the sautéed onion mixture, the remaining salt, black pepper, lime juice, and 1 tablespoon of the enchilada sauce.
Spread 2 tablespoons of enchilada sauce on the bottom of a small baking dish. Wrap the tortillas in a damp paper towel and microwave for 30 to 40 seconds until pliable. Fill each tortilla with the chicken mixture, roll snugly, and place seam-side down in the dish.
Spoon the remaining enchilada sauce over the tortillas to cover them completely. Sprinkle with mozzarella. Bake for 10 minutes until the sauce is bubbling and the cheese has melted. Garnish with cilantro.

Nutrition

Ingredients

Instructions

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