Serves 4| Hands-On Time: | Total Time:
- 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.
- 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 .
To save time, use rotisserie chicken instead of roasting the chicken breasts.