Rating: 4.5 stars
27 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 11
  • 5 star values: 16

How do you shred chicken superfast? Insert two forks into the meat while it's still warm. Then pull apart to shred.

Adam Hickman
Recipe by Cooking Light May 2014

Gallery

Andrew Purcell; Styling: Alistair Turnbull

Recipe Summary

hands-on:
25 mins
total:
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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