Name: Chicken enchiladas with red sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup reduced-sodium chicken broth; 2 corn tortillas; 1/3 cup mild red enchilada sauce; 1/4 cup shredded part-skim mozzarella cheese; 1 tsp olive oil; 3/4 tsp chili powder; 1/4 tsp garlic powder; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped; 1 tsp lime juice; 2 tbsp water

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 375°F. Place the chicken, about 1 inch thick, in a small skillet with the broth, chili powder, garlic powder, and salt. Bring to a simmer over medium heat, cover, and cook for 5 minutes. Flip the chicken and cook for 5 to 7 minutes more, adding a splash of water if the pan dries out. Done when opaque in the center, 165°F.
Remove the chicken from the liquid and shred with two forks. Toss the shredded chicken with 1 tablespoon of the reserved poaching liquid and the lime juice to keep it moist. Mix in 1 tablespoon of the enchilada sauce.
Brush the tortillas with oil and warm in a pan over medium heat for 20 to 30 seconds per side until soft and bendy. Spread half the remaining enchilada sauce in the bottom of a small baking dish. Divide the chicken and half the cheese between the tortillas, roll tightly, and place seam-side down in the dish.
Pour the remaining sauce over the tortillas and sprinkle with the rest of the cheese. Bake for 10 to 12 minutes until the sauce is bubbly and the cheese has melted. Top with the cilantro before serving.

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Ingredients

Instructions

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