DTDinner Table

Chicken Enchiladas

Berkeley Student Cooperative reference doc · Prep 25 minutes · Cook 45 minutes

Per serving: 470 cal · 32 g protein · 40 g carbs · 20 g fat

servings

  • Spice Mix

    1¼ tsp salt (≈8 g)
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp chipotle powder
  • ½ tsp oregano

  • Filling

    1 lb chicken breast (≈454 g) - sliced in half
  • ½ small onion - sliced
  • ½-1 jalapeño - sliced
  • 1 small Roma tomato - diced
  • 1-2 garlic cloves - minced

  • For Assembly

    Oil - for frying
  • 12 corn tortillas
  • 8-10 oz melting cheese (≈227 g) - shredded, about 2-2.5 cups
  • ½ can enchilada sauce - 28 oz can, about 1.5 cups - use more for full coverage

Instructions

  1. Mix all of the spice ingredients in a small bowl.
  2. Season the chicken with half the spice mix; set aside.
  3. Heat oil in a skillet; cook the chicken 6-8 minutes per side until it reaches 165°F internal.
  4. Remove the chicken and shred.
  5. In the same pan, sauté the onion, jalapeño, and garlic for 5-6 minutes.
  6. Add the tomato and the remaining spice mix; cook 3-4 minutes.
  7. Combine the shredded chicken with the vegetable mixture.
  8. Warm the tortillas; fill, roll, and place seam-side down in a 9x13 pan.
  9. Cover with enchilada sauce and melting cheese.
  10. Bake at 350°F for 20-25 minutes until the cheese is melted and the edges are golden.

Notes