Mexican

Twice-cooked chicken enchiladas is for Dinner.

Twice-cooked chicken enchiladas takes 20 minutes to prepare.

Twice-cooked chicken enchiladas takes 15 minutes to cook.

Twice-cooked chicken enchiladas makes 3 servings.

The ingredients for Twice-cooked chicken enchiladas are:

1/2 tbs. extra virgin olive oil
1 boneless, skinless chicken breast
1 oz. lime juice, 1 fl oz
3 tbs. light sour cream
8 medium corn tortillas
1 can 7.75oz El Pato brand tomato sauce (Mexican Hot Style)
1 small avocado, peeled and thinly sliced
1 small tomato, thinly sliced
1/8 small onion, thinly sliced
2 cups iceberg lettuce, shredded
salt & pepper to taste

Here is how you make Twice-cooked chicken enchiladas:

Heat olive oil in a large pan. Cook chicken breast over medium-low heat until fully cooked. Set aside until chicken is warm. Shred chicken.While chicken is cooling, mix together sour cream and lime juice. Add salt to taste. Set aside.Heat tortillas until flexible, but not crispy. Pour tomato sauce into a small, shallow dish. Cover a tortilla in tomato sauce. Roll pieces of shredded chicken and a couple of slices of avocado into tortilla (the tighter, the better). Repeat for remaining tortillas. Re-heat pan and lightly fry enchilada.Top with sour cream mixture and veggies. Enjoy!Serves 3Number of Servings: 3Recipe submitted by SparkPeople user NIASTONE.

The nutritional information for Twice-cooked chicken enchiladas is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 428.3

• Total Fat: 15.9 g
• Cholesterol: 50.6 mg
• Sodium: 564.4 mg
• Total Carbs: 48.6 g
• Dietary Fiber: 10.1 g
• Protein: 25.7 g

Twice-cooked chicken enchiladas is Mexican cuisine.