Shredded Chicken Enchiladas

Shredded Chicken Enchiladas

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Yield: 6-8 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 6 10-inch tortillas
• 1 lb seasoned shredded chicken (see below)
• 1 15-oz can of refried beans
• 1 jar (16 oz) enchilada sauce
• 1 cup shredded Mexican-style cheese
• cilantro for garnish, if desired

Instructions

1. Preheat oven to 375F.
2. Spray a 9x13 in pan with non-stick spray. Pour a thin layer of enchilada sauce on the bottom of the pan.
3. Add a portion of refried beans and shredded chicken to tortilla. Add a sprinkle of cheese and roll like a burrito. Replace with the rest of the tortillas and place in the prepared 9x13 in pan.
4. Pour the remaining enchilada sauce over the tortillas. Add cheese on top.
5. Bake for 15-20 minutes or until cheese is melted. Garnish with cilantro, if desired.

To make shredded chicken

1. Coat chicken breasts or thighs with olive oil and 1 packet of taco seasoning. Bake in preheated 375F oven for 20 minutes, or until chicken reaches an internal temperature of 165F.
2. Shred chicken using forks or by using a paddle attachment in a stand mixer.

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