Name: Chicken enchilada bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, trimmed; 2 corn tortillas, cut into bite-size strips; 1/2 cup mild red enchilada sauce; 1/4 cup shredded part-skim mozzarella cheese; 2 1/2 tbsp red onion, finely diced; 1/3 cup fresh cilantro, chopped; 1 cup water; 1/4 tsp salt

Nutrition

Per serving

431 calories

Protein: 49g; 45% of calories
Carbs: 34g; 31% of calories
Fat: 12g; 24% of calories

Ingredients

8 items

6 oz boneless skinless chicken breast, trimmed
2 corn tortillas, cut into bite-size strips
½ cup mild red enchilada sauce
¼ cup shredded part-skim mozzarella cheese
2½ tbsp red onion, finely diced
⅓ cup fresh cilantro, chopped
1 cup water
¼ tsp salt

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 375°F. In a small saucepan, combine the water and salt, then bring to a boil. Add the chicken breast, reduce heat to low, and simmer for 12 to 15 minutes. Done when opaque in the center, 165°F.
Remove the chicken from the water and shred with two forks. In a small baking dish, toss the shredded chicken with the tortilla strips and enchilada sauce until well coated.
Top the mixture with the mozzarella cheese. Bake for 15 minutes until the sauce is bubbly and the cheese has melted.
Top the hot bake with the diced red onion and cilantro before serving.

Nutrition

Ingredients

Instructions

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