Green Chicken Enchiladas

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  Chicken Breast, Grilled(600g)
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  Mozzarella Cheese(560g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheese, Monterey Jack, 2%(560g)
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  Sour Cream(180g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Tortilla, Corn, 6-Inch
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  Enchilada Sauce, Red, Canned(794g)
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  Cilantro, Fresh
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  Red pepper flakes

Instructions

1. 1Shred the cooked chicken breast and combine in a large bowl with the part-skim mozzarella, Monterey Jack cheese, sour cream, and taco seasoning packet until evenly mixed.
2. 2Wrap the corn tortillas in a damp paper towel and microwave over high heat for 1 minute until pliable.
3. 3Warm the red enchilada sauce in a small skillet over medium-low heat for 2–3 minutes, stirring occasionally, until steaming.
4. 4Working with one tortilla at a time, dip it into the warm enchilada sauce until lightly coated on both sides, then place on a flat surface, scoop approximately ⅓ cup of the chicken mixture into the center, roll tightly, and arrange seam-side down in a 9×13-inch baking dish; repeat until all tortillas are filled and arranged in a single layer.
5. 5Pour the remaining enchilada sauce evenly over the enchiladas, then sprinkle the remaining mozzarella and Monterey Jack cheese over the top.
6. 6Cover the baking dish with foil and bake at 375°F for 20 minutes, then uncover and bake for an additional 5–7 minutes until the sauce bubbles at the edges and the cheese is melted and lightly golden.
7. 7Remove from heat and let rest for 5 minutes, then garnish with fresh cilantro and red pepper flakes.
8. 8Divide evenly into 6 airtight containers while hot, then refrigerate or freeze for meal prep.