Chicken Enchiladas

Ingredients

• 1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary
• Salt & pepper
• 2½ cups of enchilada sauce (store bought or from scratch)
• 1 cup finely crumbled queso fresco or feta cheese
• 1 (4 oz.) can of green chiles
• ½ cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• Vegetable oil spray (or you can use vegetable oil in a little bowl with a brush)
• 1 cup shredded cheddar cheese
• Lime wedges (optional)
• Sour cream (optional)

Instructions

1. Preheat oven to 350. Pat chicken dry and season with salt and pepper.
2. Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
3. Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, ½ cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.
4. Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.
5. Quickly place tortillas on a flat surface and place ⅓ cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9×13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.
6. Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
7. Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.

Serving size: 2 enchiladas Calories: 420 Fat: 16 g Saturated fat: 8 g Carbohydrates: 40 gFiber: 5 g Protein: 29 g

Recipe from America's Test Kitchen