Red Chicken Enchiladas

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  2.5 cup Chicken Breast, Grilled
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  2.3 cup Mozzarella Cheese

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

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  2.3 cup Cheese, Colby Jack, Shredded
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  0.8 cup Sour Cream

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

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  2 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

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

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  10 Tortilla, Corn, 6-Inch(260g)
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  28 oz Enchilada Sauce, Red, Canned
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  Finely Chopped Cilantro, For Serving (Optional)
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  Thinly Sliced, Red Onion, For Serving (Optional)

Instructions

1. 1Shred the cooked chicken breast into bite-sized pieces using two forks or your hands, then transfer to a large mixing bowl.
2. 2Add the part-skim mozzarella, Colby Jack cheese, sour cream, and taco seasoning packet to the bowl with the chicken. Stir until evenly combined and set aside.
3. 3Wrap the corn tortillas in a damp paper towel and microwave over medium power for 1 minute until pliable and warm.
4. 4Pour the red enchilada sauce into a shallow skillet and warm over medium heat for 2–3 minutes, stirring occasionally, until steaming but not boiling.
5. 5Working with one tortilla at a time, dip it into the warm sauce until lightly coated on both sides, then place on a cutting board. Spoon approximately ⅓ cup of the chicken mixture into the center of the tortilla, roll it tightly, and arrange seam side down in a 9×13-inch baking dish. Repeat with remaining tortillas and filling until all are assembled.
6. 6Pour any remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the remaining mozzarella and Colby Jack cheese over the top.
7. 7Bake at 375°F for 25 minutes until the sauce is bubbling vigorously at the edges and the cheese is melted and lightly golden.
8. 8Remove from the oven and let rest for 5 minutes, then divide evenly into 6 airtight containers while hot for meal prep storage.