Enchilada chicken
310 cals, 43p, 5c, 13f (per meal)
1/2 cup, shredded (57g)
1 cup (240g)
2 tsp (5g)
1 tbsp (15mL)
1 1/2 lbs (680g)
1
Preheat oven to 350°F (180°C).
2
Season chicken with chili powder and some salt.
3
Add oil to an ovenproof skillet and heat over medium heat. Add chicken and cook for about 3 minutes on each side until it's browned.
4
Pour in enchilada sauce and sprinkle cheese on top.
5
Bake for 15-20 minutes until chicken is done and cheese has melted into the sauce. Serve.