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Baked Chicken Enchiladas

Name: Baked Chicken Enchiladas
Total time: 50 min
Yield: 5 servings
Ingredients: 2.2 lb (1 kg) chicken breast; 15 (390 g) corn tortillas; ¾ can (600 g) canned crushed tomatoes (28 oz); 5.3 oz (150 g) shredded part-skim mozzarella; 2 cans (480 g) canned black beans (drained); 1 (150 g) onions

Enchiladas de pollo horneadas · en español

⏱ 50 min🍱 5 servings Muscle-gain plan

66 gprotein

642calories

66 gcarbs

13 gfat

Per serving. About $3.19 per serving.

Ingredients

chicken breast2.2 lb (1 kg)
corn tortillas15 (390 g)
canned crushed tomatoes (28 oz)¾ can (600 g)
shredded part-skim mozzarella5.3 oz (150 g)
canned black beans (drained)2 cans (480 g)
onions1 (150 g)
To taste: chili powder, cumin, garlic, 1 cup broth, optional chipotle

Steps

Boil and shred the chicken (or use leftovers). Preheat oven to 375 °F / 190 °C.
Sauce: simmer tomatoes with onion, chili powder, cumin, garlic and 1 cup broth for 10 minutes.
Warm tortillas, fill with chicken and beans, roll and place in a baking dish.
Cover with sauce and cheese; bake 20 minutes.
Pack 3 enchiladas per container.

Storage: Fridge: up to 4 days · freezer-friendly.

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