Ingredients

• 1 , 10 ounce
• 1 tablespoon olive oil
• 1 small onion , diced
• 1 pound ground chicken
• 1 , 10 ounce
• ½ , 1.25 ounce
• 5 ounces crumbled queso fresco , divided
• 0.25 cups Mexican crema
• 1 tablespoon Mexican crema
• 1 large egg
• 6 corns tortillas
• 3 ounces grated Cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spread about 4 tablespoons enchilada sauce over the bottom of an 8x6-inch baking dish. Pour remaining enchilada sauce into a medium bowl.
2. 2 Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Add ground chicken and sauté until browned and crumbly, 5 to 7 minutes. Pour diced tomatoes and liquid into the skillet and stir in taco seasoning until incorporated.
3. 3 To the enchilada sauce in the bowl, add 4 ounces queso fresco, 1/4 cup plus 1 tablespoon Mexican crema, and egg; stir to combine.
4. 4 Trim tortillas to have a straight edge if desired. Lay two tortillas in enchilada sauce in the baking dish; top with some chicken mixture and some enchilada sauce mixture. Repeat layers (tortillas, chicken, sauce) twice more. Top with remaining queso fresco and Cheddar cheese.
5. 5 Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 more minutes. Let rest for 10 to 15 minutes before serving.

Nutrition per serving