Boil your chicken breast (leg or thigh works as well) until done, let it cool, then shred it.
While it's boiling, dice your onions adding in a palmful of crushed oregano to it, dice the tomatoes, shred the lettuce, and dice the garlic if it doesn't already come pre-diced/minced. Mix the sour cream with a small amount of milk until it's just creamy.
In a medium pot, add 2 tablespoons of oil and the diced garlic until golden brown. Add all the tomato sauce turning the heat to medium and simmer. Add crumbled oregano and bring it to a boil.
In a pan add oil and heat to simmering. Lightly fry the tortillas one at a time, gently turning it so it cooks on both sides being careful to not let them get too crispy, then dip it into the sauce before placing it on a plate for construction and serving.
To the prepared tortilla lay a thin layer of the shredded chicken and onion and roll it so it's a tube. You can optionally add more of the enchilada sauce ontop before dribbling the sour cream mixture over the top. Garnish with the lettuce, fresh tomato, and parmesan. Avocados would be a delicious addition as well.
If you have access to cotija Mexican cheese, use that instead of the parmesan at the end.
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|Serving Size: 1 Serving (3305g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1244 (41%)|
|Amt Per Serving||% DV|
|Total Fat 138.3g||184 %|
|Saturated Fat 23.9g||119 %|
|Monounsaturated Fat 37.4g|
|Polyunsanturated Fat 67.3g|
|Cholesterol 437mg||134 %|
|Sodium 1581.7mg||55 %|
|Potassium 5982.9mg||157 %|
|Total Carbohydrate 266g||78 %|
|Dietary Fiber 40g||160 %|
|Sugars, other 226.1g|
|Protein 206g||294 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3069
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