Deconstructed One-Pan Chicken Enchiladas by Idris Gettani
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooking spray
4 spray(s)
Canned enchilada sauce
1 cup(s)
Skinless original seasoning rotisserie chicken breast
1 pound(s)
8" low carb flour tortilla
3 tortilla(s)
Canned diced green chiles
0.25 cup(s)
Reduced fat sour cream
2 Tbsp
Ground cumin
1 tsp
Table salt
0.5 tsp
Shredded reduced fat Mexican-style cheese
0.5 cup(s)
Cilantro
2 Tbsp
Instructions
1
Preheat the oven to 375°F. Coat a large oven-proof skillet with cooking spray (or use a regular skillet and then spoon the ingredients into a casserole dish before you bake it in the oven).
2
Spoon half the enchilada sauce and 1/4 cup of water in the bottom of the skillet. Top with the chicken, tortilla strips, green chilies, sour cream, cumin, and salt. Cook over medium heat, stirring occasionally, 3 minutes. Add the remaining enchilada sauce and stir the mixture together. Sprinkle with the cheese.
3
Place in the oven and bake for 5 minutes. Set the oven to broil and broil about 4 inches from the heating element until the cheese in bubbly and browned, 2 to 3 minutes (watch this carefully so it doesn't burn).
4
Serve garnished with optional sour cream and cilantro.
5
Serving size: 1/4 of casserole
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