45 MIN · STOVETOP

Chicken enchiladas

Name: Chicken enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Chicken breasts; 10 Corn tortillas; 2 1/2 cups Enchilada sauce; 2 cups Cheddar (grated); 1 Yellow onion (diced); 2 cloves Garlic (minced); 1 tsp Ground cumin; 1 tsp Chili powder; 1 tbsp Olive oil; 1/4 cup Cilantro (chopped); Salt

Saucy, cheesy, rolled and baked.

high-proteinbakedchickencomfort-foodcreamydinner

Ingredients

1 lbChicken breasts
10Corn tortillas
2 1/2 cupsEnchilada sauce
2 cupsCheddar, grated
1Yellow onion, diced
2 clovesGarlic, minced
1 tspGround cumin
1 tspChili powder
1 tbspOlive oil
1/4 cupCilantro, chopped
Salt

Method

1
Heat the oven to 375°F. Simmer the chicken breasts in salted water until cooked through, about 15 minutes, then shred with two forks.
2
Soften the onion in the olive oil, add the garlic, cumin, and chili powder, then stir in the shredded chicken with a splash of the enchilada sauce.
3
Spread a little sauce in a baking dish. Fill each tortilla with chicken and a little cheese, roll up, and place seam-side down.
4
Pour the remaining sauce over the top, scatter with the rest of the cheese, and bake until bubbling, about 20 minutes.
5
Scatter with cilantro and serve.

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