Chicken Enchiladas

These enchiladas won’t disappoint- the enchilada sauce from Trader Joe’s is amazinggg. But my favorite thing about this recipe is that it somehow tastes even better as leftovers So I love eating this the day of and am actively looking forward to eating it the next day!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In an oiled pan over medium-high heat, add the chicken breasts. Cook for around 4 minutes on each side. No need to season it.

Step 2

In a large pan (big enough to fit a tortilla), over medium-low heat, pour half of the enchilada sauce. Dip your tortilla in so that it's fully covered in sauce. Then, move it onto another oiled, large pan and let the tortilla dry by cooking over medium-low heat for 3 minutes on each side.

Step 3

Preheat oven to 350º

Step 4

Dice your onion, chop cilantro, and chop the jalapenos.

Step 5

When the chicken is cooked, put it in a large bowl and use two forks to shred the chicken. Add the onion, jalapeno, cilantro, lime juice, and feta (or queso fresco) into the bowl.

Step 6

Assemble the enchilada. Put one tortilla on a plate, add a row of the chicken across the tortilla, then roll it up.

Step 7

Put the enchiladas in an oiled 9 x 12 pan (or whatever size will fit your enchiladas). Pour the rest of your enchilada sauce on top. Add mozzarella. Bake until the cheese is melted-- or around 5 minutes.

Step 8

Serve with sour cream, avocado, and cilantro.

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