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CHICKEN ENCHILADAS
- Natasha Kanade
- January 24, 2022
- Easy
- Servings - 1
- Calories - 147
Nutrients
- Protein - -14g
- Fats - 6g
- Carbs - 9g
- Fiber - 2g
Ingredients:
- Chicken – 50gms
- Oil – 1 tsp
- Ginger garlic paste- 1/2 tsp
- Green chilies- 1 tsp
- Salt- as per taste
- Black pepper powder- as per taste
- Coriander leaves, chopped- 1 tsp
- Whole wheat/ multigrain tortilla (roti/chapati) – 1
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Heat oil in a non-stick pan, season chicken with salt and pepper.
- Brown the chicken over medium heat, allow 7 minutes on each side or until no longer pink.
- Sprinkle chicken with cumin, garlic powder & remove chicken to a platter, allow to cool.
- Sauté onion and garlic in chicken drippings until tender. Add corn and chillies. Stir well to combine. Add tomatoes, sauté 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Place the tortilla in a baking dish, spoon chicken mixture on tortilla & Fold over filling, Bake for 15 minutes in a preheated 350 degree F oven. Garnish with cilantro, and chopped tomatoes before serving.