Chicken Enchiladas

Chicken Enchiladas

Basic Information

• Servings: 4
• Serving Size: 2 enchiladas
• Difficulty: 3
• Budget: 3
• Prep Time: 25
• Cook Time: 30
• Total Time: 55
• Meal Type: Main Dish

Diet Types

• High-Protein
• Gluten-Free (with corn tortillas)
• DASH
• Intermittent Fasting
• Zone
• Flexitarian
• Halal
• Kosher (if chicken is certified)

Equipment

• - Large skillet
• - Baking dish

Ingredients

1. 1 lb chicken breast, shredded
2. 8 corn tortillas
3. 1 cup enchilada sauce
4. 1 cup shredded cheddar cheese
5. 1 onion , chopped
6. 2 tablespoons olive oil
7. - Salt and pepper to taste

Directions

1. - Heat 1 tablespoon olive oil in a skillet over medium heat, sauté onion for 3-4 minutes, add chicken, salt, and pepper; cook until done (165°F/74°C), about 6-8 minutes, then shred.
2. - Warm tortillas, fill each with chicken, roll up, and place in a baking dish; pour enchilada sauce over the top, sprinkle with cheese, and bake at 375°F (190°C) for 20-25 minutes until bubbly.
3. - Serve 2 enchiladas per portion warm.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.

Nutrition

• Calories: 480
• Protein: 38g
• Fat: 20g
• Carbs: 36g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A