Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 8 small corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado, sliced
- 1/4 cup chopped red onion
- 1 teaspoon olive oil
- Optional: sour cream, lime wedges
Instructions
- Preheat a large skillet over medium heat and add olive oil.
- Add shredded chicken and enchilada sauce, stirring to combine. Simmer for 5 minutes.
- Layer tortilla strips over the chicken mixture in the skillet.
- Sprinkle shredded cheese evenly over the tortillas.
- Cover and cook for 3-5 minutes until cheese melts and bubbling.
- Remove from heat and top with chopped cilantro, sliced avocado, red onion, and optional sour cream and lime wedges.
Notes
- You can substitute cooked beef or beans for chicken for variation.
- Use gluten-free tortillas to make it gluten-free.
- Adjust spice level by adding chili powder or sliced jalapenos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg