Chicken Enchiladas
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 654Calories From Fat 303
- Fat 34g
- Sat Fat 14g
- Cholesterol 170mg
- Sodium 1,819mg
- Protein 56g
- Carbohydrate 33g
- Sugar 2g
- Fiber 4g
- Iron 2mg
- Calcium 584mg
What does this mean? See
Nutrition 101
.
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Quick Tip
To save time, use rotisserie chicken instead of roasting the chicken breasts.
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