Chicken Enchiladas

🛒 Ingredients

• Cooked Chicken Breast, shredded 600 g · 990 kcal
• Corn Tortillas 300 g · 636 kcal
• Shredded Monterey Jack Cheese 250 g · 900 kcal
• Chicken Broth 480 g · 24 kcal
• Olive Oil 30 g · 240 kcal
• White Onion 150 g · 60 kcal
• Garlic Cloves 9 g · 13 kcal
• Chili Powder 24 g · 72 kcal
• Ground Cumin 2 g · 8 kcal
• Dried Oregano 1 g · 3 kcal
• Tomato Paste 30 g · 24 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). In a large skillet, heat olive oil over medium heat and sauté chopped onion until softened, about 5-7 minutes. Add minced garlic, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
2. Stir in tomato paste and chicken broth, bringing the mixture to a simmer. Reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt to taste and set aside.
3. Lightly grease a 9x13 inch baking dish. Warm corn tortillas briefly to make them pliable (e.g., microwave for 15-20 seconds or quickly dip in the sauce). Dip each tortilla into the prepared enchilada sauce to coat both sides.
4. Place a portion of shredded chicken and a sprinkle of cheese down the center of each coated tortilla. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
5. Pour any remaining enchilada sauce over the rolled enchiladas and top generously with the remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.