Chicken Enchiladas
These chicken enchiladas, bathed in a delicious, vibrant red sauce, are guaranteed to please and perfect for meal prep too.
Yield: 6 people
Calories: 258kcal
Materials
- 1 Enchilada Sauce
- 12 corn tortillas
- 1 ½ lb boneless skinless chicken thighs
- 1 tb cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red chili powder
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 2 tb neutral oil
- ½ medium white onion, thinly sliced
- crumbled cotija cheese
- ½ cup chopped cilantro
Instructions
- Place chicken thighs in large bowl. Toss with 1 tb of oil with cumin, garlic powder, onion powder, red chili powder, salt, and pepper.
- Preheat oven to 350 F.
- Heat 1 tb of oil in skillet over medium heat. Add chicken and cook until done.
- Allow chicken to cool some and shred with hands. Add two spoonfuls of the red enchilada sauce to the chicken and thoroughly mix.
- Cover the tortillas in a damp paper towel and microwave for about 30 seconds.
- To assemble the enchiladas, first scoop just enough enchilada sauce to cover the base of a 13 x 9 casserole dish. This will be where you assemble the enchiladas.
- Scoop some chicken mixture and place into the center of the tortilla. Add a sprinkle of white onion. Roll the tortilla, placing the side where the edges meet facing downward. Repeat, firmly packing enchiladas next to each other in casserole dish. Repeat until all chicken is used.
- Bake covered for 20 minutes. Remove from oven and garnish with cilantro.
Video
Nutrition
Calories: 258kcal | Carbohydrates: 25g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 521mg | Potassium: 417mg | Fiber: 4g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 2mg