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Chicken and cheese enchiladas

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Ingredients/Components

salsa
tomato paste - 1 Tbsp
shredded, cooked chicken - 8 oz
fresh lime juice - 2 tsp
shredded cheese - 3 oz
chopped red onion - 1/2 c
6-inch corn tortillas - 4 item
low-sodium beef broth - 1/2 c

How to make chicken and cheese enchiladas:

Preheat oven to 350°. Combine chicken, 1/2 cup of salsa and lime juice. To remaining salsa, add beef broth and tomato paste. Stir until blended. Pour half of sauce in an 8-inch square pan. Spoon 1/4 of chicken mix into center of tortilla. Sprinkle 1 1/2 tablespoons of cheese over it. Loosely roll tortillas and arrange, seam side down, over sauce in pan. Spoon other sauce over enchiladas. Sprinkle with remaining cheese and red onion. Bake 25 minutes. Makes 4 servings. Contains 50 calories.

Recipe categories: Cheese, Chicken, Poultry.

Rating:

Average rating: 4, total votes: 3

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