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Chicken Enchilada

Prep Time 15 minutes
Cook Time 35 minutes
Servings 2 servings
Calories 446kcal

Ingredients

  • 3 cups Chicken broth
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground Cumin
  • pinch Dried Oregano
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 lb Chicken breast boneless skinless
  • 2 tbsp Tomato Paste
  • 4 Soft taco shells
  • 2 tsp Cotija cheese
  • Fresh cilantro garnish
US Customary - Metric

Instructions

  • Whisk the broth, garlic powder, cumin, oregano, chili powder, and paprika in a pot until combined. Season with salt. Add the chicken, cover with a lid and bring to a simmer until the chicken reaches an internal temperature of 160 degrees using a thermometer.
  • Once the chicken is done, remove from the pot. Whisk the tomato paste into the liquid and continue to simmer. Using 2 forks pulling in opposite directions pull the chicken apart to shred then add back to the pot until the liquid reduces and thickens. Taste and adjust the seasoning with salt as needed.
  • Use a slotted spoon to portion the chicken into the tortilla then roll up tightly. Spoon the sauce over top and sprinkle with cheese.
  • Garnish with cilantro.

Nutrition

Calories: 446kcal | Carbohydrates: 22g | Protein: 29g | Fat: 27g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1052mg | Potassium: 726mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1623IU | Vitamin C: 41mg | Calcium: 265mg | Iron: 3mg