Enchiladas de Pollo (Chicken Enchiladas)
Whip up these Chicken Enchiladas for a cozy dinner that's both satisfying and full of flavor!
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cook the chicken in a pot of boiling water for 15 minutes until fully cooked, then shred it and set aside.
In a skillet over medium heat, add diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until soft.
In a large bowl, combine shredded chicken with the sautéed vegetables, half of the cheese, and chopped cilantro. Mix well.
Start filling the tortillas with the chicken mixture, rolling them up tightly.
Place the rolled tortillas seam side down in a greased baking dish.
Pour enchilada sauce over the top, ensuring all tortillas are covered.
Sprinkle remaining cheese on top and bake in the preheated oven for 15 minutes until the cheese is bubbly.
Remove from the oven, squeeze fresh lime juice over the top, and garnish with additional cilantro before serving.
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- Add black beans to the filling for extra protein and fiber.
- Top with avocado slices and fresh tomato salsa.
- Experiment with different cheese blends for varied flavors.
- Always warm the tortillas before filling to prevent tearing.
- Feel free to use rotisserie chicken for a quicker option.
- Adjust the spice level of the enchilada sauce to suit your taste.
- fat: 15 grams
- carbs: 45 grams
- protein: 30 grams
- calories: 450
This dish offers a good balance of protein and carbohydrates, making it a satisfying option for a main meal.
