Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 enchiladas, 6 serving(s)
Ingredients: 6 tortillas, large; 1 cup salsa (mild or hot depending on your preference); 1/2 cup low-fat sour cream; 1 lb chicken breast; salt; pepper; 2 tablespoons lime juice; 2 -3 cups cheddar cheese, shredded (or Monterey Jack); 4 green onions, chopped finely; 2 tomatoes, chopped finely; 1/2 cup red onion, chopped (optional)

(6)

Recipe by Deantini

This is one of our go-to recipes, loved by adults and kids alike. Serve it with a nice green salad and some guacamole and sour cream on the side. I like to pour lime juice over the chicken just prior to removing it from the heat, it adds a certain zing. The enchilada does not need to be fully stuffed. If you stuff them full, count on 1 enchillada per person instead of 1 1/2. The dish freezes well and goes from freezer to oven.

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READY IN: 1hr

SERVES: 6

YIELD: 6 enchiladas

UNITS: US

INGREDIENTS

Nutrition

6

tortillas, large
1

cup salsa (mild or hot depending on your preference)
¹⁄₂

cup low-fat sour cream
1

lb chicken breast
salt
pepper
2

tablespoons lime juice
2 -3

cups cheddar cheese, shredded (or Monterey Jack)
4

green onions, chopped finely
2

tomatoes, chopped finely
¹⁄₂

cup red onion, chopped (optional)

DIRECTIONS

Season chicken breast liberally with salt and pepper.Cook chicken breast over medium heat, until fully cooked. Pour lime juice over chicken 1 min before removing from heat. Cool a bit.
Shred chicken breast into semi-fine shreds.
Preheat oven to 400°F.
Assemble enchiladas having all ingredients prepared and in bowls makes it quick:
Smear a bit of sour cream over the tortilla (not too much).
Place salsa down the middle, approx 1 tbsp per tortilla or as per preference.
Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions.
Roll up and place in glass baking dish.
Continue until done.
Sprinkle a bit of cheese over the rolled up enchiladas.
Bake in oven for 25-30 min until golden and crunchy on top.
Serve with salad, guacamole, sour cream and salsa.

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