Chicken Enchiladas

Chicken Enchiladas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2011

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 .

Quick Tip

Chicken Breasts
To save time, use rotisserie chicken instead of roasting the chicken breasts.

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