This skinny chicken enchilada flatbread is a tasty and healthier alternative to regular enchiladas. It's full of flavor and great for a quick dinner during the week or as an appetizer at a party.
Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 1/2 cup enchilada sauce. 2 whole wheat flatbreads. 1 cup reduced-fat shredded cheese blend. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 tablespoons chopped fresh cilantro. 1/4 teaspoon ground cumin. 1/4 teaspoon chili powder. Salt and pepper to taste.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put the chicken shreds, enchilada sauce, ground cumin, chili powder, salt, and pepper in a mixing bowl. The flatbreads should be put on a baking sheet that has parchment paper on it. Cover all of the flatbreads with the chicken mixture. On top of the chicken, sprinkle the shredded cheese mix. Red onion and tomato dices should be put on top. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Take it out of the oven and add chopped fresh cilantro on top. Cut it up and serve it hot. Have fun!
Prep Time: 15 minutes
Cook Time: 12 minutes
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