Ingredients for Enchiladas Perfectos Del Pollo Perfect Chicken Enchiladas
- Canola Oil
- All Purpose Flour
- 1 tablespoon chili powder
- Ground Cumin
- Fat Free Chicken Broth
- Tomato Sauce
- Salt
- 1 teaspoon garlic powder
- Boneless Skinless Chicken Breast
- Scallion
- Reduced Fat Monterey Jack Cheese
- 2% Cheddar Cheese
- Low Fat Sour Cream
- Diced Green Chilies
- Fresh Cilantro
- Pepper
- Corn Tortillas
- Nonstick Cooking Spray
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How to Make Enchiladas Perfectos Del Pollo Perfect Chicken Enchiladas
- Preheat oven to 375°F (190°C).
- Cook chicken: In a skillet over medium heat, brown the chicken breast in 1 tablespoon of olive oil. Once browned, add the chicken broth, taco seasoning, and chili powder. Simmer until chicken is cooked through (about 10 minutes). Shred the chicken with two forks.
- Prepare the sauce: In a medium saucepan, whisk together the enchilada sauce, cumin, and garlic powder. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
- Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to 1 minute, or until pliable. Alternatively, heat them in a dry skillet over medium heat for a few seconds per side.
- Assemble enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with about 1/2 cup of shredded chicken and 1 tablespoon of shredded cheese. Roll up tightly and place seam-down in the baking dish.
- Pour remaining sauce over enchiladas and top with remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and the sauce is heated through.
- Let stand for 5-10 minutes before serving. Garnish with chopped cilantro and sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
12g
Fat
17g
Carbs
9g