Enchiladas de Pollo con Queso

Name: Enchiladas de Pollo con Queso
Ingredients: 4 4 corn tortillas; 1 lb 1 pound shredded cooked chicken; 1/2 cup 1/2 cup chopped onion; 1/2 cup 1/2 cup chopped fresh cilantro; 1/4 cup 1/4 cup chopped fresh epazote; 1/2 cup 1/2 cup shredded queso fresco; 1/4 cup 1/4 cup chopped fresh cilantro; 2 tbsp 2 tablespoons olive oil; 1 tsp 1 teaspoon ground cumin; to taste Salt and pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteingymFoodlowCarblowSugar

Nutrition (per serving)

910Calories

90 gProtein

8 gCarbs

65 gFat

5 gSugar

1080 mgSalt

Ingredients

4 4 corn tortillas
1 lb 1 pound shredded cooked chicken
1/2 cup 1/2 cup chopped onion
1/2 cup 1/2 cup chopped fresh cilantro
1/4 cup 1/4 cup chopped fresh epazote
1/2 cup 1/2 cup shredded queso fresco
1/4 cup 1/4 cup chopped fresh cilantro
2 tbsp 2 tablespoons olive oil
1 tsp 1 teaspoon ground cumin
to taste Salt and pepper

Method

Preheat oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, chopped onion, chopped cilantro, chopped epazote, and shredded queso fresco, mixing well to combine.
Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes, then add the chicken mixture and cook, stirring occasionally, until heated through, about 2-3 minutes.
Dip each tortilla in the skillet for a few seconds on each side, until they are pliable and slightly charred.
To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla, then roll the tortilla up and place seam-side down in a baking dish.
Repeat with the remaining tortillas and chicken mixture, then cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.