Chicken Enchiladas
Allow about 50 minutes for this Mexican recipe, which makes 4 servings. Chicken breasts, flour tortillas and enchilada sauce carry the flavour. The cooking is mostly baking and simmering. With 36 g of protein per serving (about 510 calories), it is a filling option.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
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Ingredients
For 4 servings
- 600 gchicken breasts
- 8flour tortillas
- 500 mlenchilada sauce
- 200 gcheddar cheese
- 100 mlsour cream
- 1onion
- 2 clovesgarlic
- 1 tspcumin
- 1 handfulfresh cilantro
- 1 tbspolive oil
Instructions
- Preheat oven to 190°C (375°F). Poach the chicken breasts in simmering water for 15 minutes until cooked through. Shred with two forks.
- Heat olive oil in a skillet. Sauté diced onion and minced garlic with cumin until softened, about 4 minutes. Mix with the shredded chicken and sour cream.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll up tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top generously with shredded cheddar cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbling. Let cool for 5 minutes, then garnish with fresh cilantro before serving.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 36 g
- Fat
- 24 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- In cookbook: Chicken Every Way
