Name: Chicken enchiladas with red sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally; 1 cup water; 1/2 cup red enchilada sauce; 2 corn tortillas; 1/4 cup shredded part-skim mozzarella cheese; 1/4 tsp chili powder; 1/4 tsp ground cumin; 1/4 tsp salt; 1 tsp lime juice; 1 green onion, thinly sliced; 1/2 lime, cut into wedges

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 375°F. Place water in a small skillet over medium heat and bring to a simmer. Add the chicken breast and cover the pan. Simmer for 10 to 12 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Transfer the cooked chicken to a plate and shred with two forks. In a small bowl, mix the shredded chicken with two tablespoons of the enchilada sauce, the chili powder, cumin, salt, and lime juice.
Wrap the corn tortillas in a damp paper towel and microwave for 30 to 40 seconds until soft and bendy. Spread one tablespoon of the enchilada sauce over the bottom of a small baking dish. Divide the chicken filling between the warm tortillas, roll them up tightly, and place them seam-side down in the dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle with the mozzarella. Bake for 15 minutes until the sauce is bubbling and the cheese has melted.
Let the enchiladas rest for 5 minutes. Top with sliced green onions and serve with lime wedges for squeezing.

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Instructions

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