Rating: 4.5 stars
27 Ratings
  • 5 star values: 16
  • 4 star values: 11
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How do you shred chicken superfast? Insert two forks into the meat while it's still warm. Then pull apart to shred.

Recipe by Cooking Light May 2014

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Credit: Andrew Purcell; Styling: Alistair Turnbull

Recipe Summary

total:
25 mins
hands-on:
25 mins
Yield:
Serves 4 (serving size: 2 enchiladas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack in lower third of oven, and preheat broiler to high.

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  • Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.

  • Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.

Nutrition Facts

400 calories; fat 18g; saturated fat 6.5g; mono fat 7.9g; poly fat 2g; protein 29g; carbohydrates 33g; fiber 7g; cholesterol 75mg; iron 1mg; sodium 620mg; calcium 267mg.
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