As straightforward as enchiladas come, our recipe benefits from one key shortcut (canned enchilada sauce), along with plenty of grated sharp Cheddar, chewy corn tortillas, and fresh cilantro. You’ll start by roasting the boneless, skinless chicken breasts in the oven. Once they cool a bit, shred the meat, toss it with a bit of cheese and divide evenly over your tortillas. Place the rolled enchiladas in an oven-proof dish, pour the sauce on the top and sprinkle on the rest of the Cheddar. Garnish with cilantro and serve with rice and beans, a green salad, or just plain chips and salsa.
4 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
kosher salt and black pepper
10 ounces sharp Cheddar, grated (1½ cups)
8 6-inch corn tortillas
2½ cups canned enchilada sauce
¼ cup fresh cilantro leaves
Calories from fat 303
Sat fat 14g
How to Make It
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.