These Enchiladas de Pollo are perfect for a satisfying dinner that feels like a warm hug!

1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2

In a skillet, heat 1 tablespoon of olive oil over medium heat and add the diced onion and minced garlic. Sauté for about 5 minutes until softened and fragrant.

3

Add the cooked and shredded chicken to the skillet along with the chili powder and cumin. Stir and cook for an additional 5 minutes.

4

Pour in 1 cup of tomato sauce, mixing well. Let the mixture simmer for 5 minutes, then remove from heat.

5

In a separate dish, spread 1 cup of tomato sauce on the bottom to prevent sticking.

6

To assemble the enchiladas, take a corn tortilla, fill it with about 1/3 cup of the chicken mixture, and sprinkle with cheese. Roll it up and place it seam side down in the baking dish.

7

Repeat until all tortillas are filled and arranged in the dish.

8

Pour the remaining tomato sauce over the top of the enchiladas and sprinkle with the remaining cheese.

9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

10

Remove from the oven, garnish with chopped cilantro and lime juice, and serve hot.

6

• Add some black beans for extra fiber and protein.
• Try using different types of cheese like Monterey Jack or Queso Fresco for varied flavors.
• Top with avocado slices or a dollop of sour cream for extra creaminess.

• Ensure the tortillas are warmed slightly before filling to prevent them from cracking.
• Feel free to use leftover chicken or rotisserie chicken for a quicker prep time.
• Let the enchiladas rest for a few minutes after baking for easier serving.

• fat: 15 grams
• fiber: 5 grams
• protein: 25 grams
• calories: 400
• carbohydrates: 45 grams

This dish offers a balanced amount of protein, healthy fats, and carbohydrates, making it a satisfying choice for dinner.

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