Ingrédients (6 portions)

Enchilada Sauce 14 oz

Shredded Monterey Jack Cheese 3 cups

Corn Tortillas 6 units

Chicken Breasts 2 units

Préparation

Cut the chicken breasts into pieces and cook them in the enchilada sauce over low-medium heat for about 20 minutes.

Remove the chicken, shred it with two forks, and set the sauce aside.

Preheat the oven to 375°F (190°C).

Spread a little sauce at the bottom of a baking dish. Add a layer of tortillas, chicken, sauce, and cheese.

Repeat the layers until all ingredients are used.

Bake for about 20 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.

Notes & Astuces du chef

Recipe based on an actual TheMealDB recipe / linked source: https://www.themealdb.com/meal/52765. Estimated nutrition per serving to fill out the sheet; verify if medical accuracy is required. Image provided via TheMealDB/source. No fish added; seafood sauces replaced with soy/hoisin when necessary.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson - min	Repos 5 min	Portions 6
Méthode Oven	Origine Mexicaine	Catégorie Plat principal	Visibilité Publique

Ingrédients (6 portions)

Enchilada Sauce 14 oz
Shredded Monterey Jack Cheese 3 cups
Corn Tortillas 6 units
Chicken Breasts 2 units

Préparation

Cut the chicken breasts into pieces and cook them in the enchilada sauce over low-medium heat for about 20 minutes.
Remove the chicken, shred it with two forks, and set the sauce aside.
Preheat the oven to 375°F (190°C).
Spread a little sauce at the bottom of a baking dish. Add a layer of tortillas, chicken, sauce, and cheese.
Repeat the layers until all ingredients are used.
Bake for about 20 minutes, or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

430 kcal

Calories

32g

Protéines

28g

Glucides

22g

Lipides

Fibres

920mg

Sodium

(sans titre)

Ingrédients (6 portions)

Préparation

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(sans titre)