“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.”
READY IN:
1hr
SERVES:
6
YIELD:
6 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Shred chicken breast into semi-fine shreds.
  3. Preheat oven to 400°F.
  4. Assemble enchiladas having all ingredients prepared and in bowls makes it quick:.
  5. Smear a bit of sour cream over the tortilla (not too much).
  6. Place salsa down the middle, approx 1 tbsp per tortilla or as per preference.
  7. Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions.
  8. Roll up and place in glass baking dish.
  9. Continue until done.
  10. Sprinkle a bit of cheese over the rolled up enchiladas.
  11. Bake in oven for 25-30 min until golden and crunchy on top.
  12. Serve with salad, guacamole, sour cream and salsa.

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