Chicken Enchiladas

Chicken Enchiladas
David Prince
Shredded Cheddar sprinkled both inside the tortillas and on top of the dish ensures a cheesy, gooey meal when it comes out of the oven.

Get the recipe
.
Serves 4
preparation
30
minutes
cooking
55
minutes

Ingredients

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

 

Charlyne Mattox
July 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 303
  • 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
What does this mean? See Nutrition 101.