Chicken Enchiladas

chicken-enchiladas-1
Photo by David Prince
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 654 calories
    • Calories 303 calories from fat
    • Fat 34 g
    • Sat Fat 14 g
    • Cholesterol 170 mg
    • Sodium 1,819 mg
    • Protein 56 g
    • Carbohydrate 33 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 584 mg
  • July 2011

Ingredients

  1. Check 4 6-ounce boneless, skinless chicken breasts
  2. Check 1tablespoon olive oil
  3. Check kosher salt and black pepper
  4. Check 10ounces sharp Cheddar, grated (1 1⁄2 cups)
  5. Check 8 6-inch corn tortillas
  6. Check 2 1⁄2cups canned enchilada sauce
  7. Check 1/4cup fresh cilantro leaves

Directions

  1. Heat oven to 400° F. Place the chicken on a rimmed baking sheet. Rub with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through, 14 to 16 minutes; let cool, then shred.
  2. In a medium bowl, toss the chicken with 1 cup of the Cheddar. Dividing evenly, roll up the chicken mixture in the tortillas and place seam-side down in an 8-inch square baking dish. Top with the enchilada sauce and the remaining ½ cup of Cheddar. Bake until heated through, 15 to 20 minutes. Sprinkle with the cilantro.