Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic
- 1 sweet onion
- 1 red bell pepper
- 8 corn tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
- 2 cups enchilada sauce
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes). Add diced chicken, minced garlic, and seasonings; cook until golden brown (7-10 minutes).
- In a baking dish, layer corn tortillas at the bottom. Add half the chicken mixture and drizzle some enchilada sauce on top. Repeat layers until all ingredients are used.
- Generously sprinkle shredded cheese over the top layer. Bake for 25-30 minutes until bubbly and golden brown.
- Remove from the oven, let cool slightly, then garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 180g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg