Meal Details

Fruit juice
1. Fruit juice
230 cals, 3p, 51c, 1f (per meal)
  • ,
  • Fruit juice
    16 fl oz (473mL)
  • Chicken enchilada casserole
    2. Chicken enchilada casserole
    355 cals, 30p, 28c, 12f (per meal)
  • Boneless skinless chicken breast, raw
    12 oz (340g)
  • Mexican blend cheese
    1 cup shredded (112g)
  • Enchilada sauce
    1 1/2 cup (360g)
  • Corn tortilla
    8 tortilla, medium (approx 6" dia) (208g)
  • 1
    Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
    Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
    Preheat oven to 350 F (180 C) and grease a 2-quart baking dish.
    In a large bowl, mix shredded chicken, half of the enchilada sauce and half of the cheese.
    Place half of the tortillas at the bottom of the dish and tear/overlap until bottom is covered.
    Top with about half of the chicken mixture and drizzle a little bit of the enchilada sauce on top.
    Repeat tortilla/chicken/enchilada sauce layers once more.
    Cover dish, place in oven, and cook for 30 minutes.
    Uncover and sprinkle remaining cheese on top and cook for an additional 5-10 minutes.
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