NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

2 Corn Tortillas

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1 Chipotle Pepper in Adobo

1/4 cup Diced Tomatoes

1/2 small Yellow Onion

1 Garlic Clove

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small pan, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until they soften, about 2-3 minutes.

• 3

  Add the chipotle pepper (finely chopped), diced tomatoes, ground cumin, and chili powder to the pan. Allow the mixture to simmer for 3-4 minutes to meld the flavors into a smoky chili sauce.

• 4

  Meanwhile, season the chicken breast with a pinch of salt and pepper. Cook the chicken in a non-stick skillet over medium heat until fully cooked (about 5-7 minutes per side), then shred it using two forks.

• 5

  Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.

• 6

  Spoon an even layer of the smoky chili sauce in the bottom of a small baking dish. Layer the tortillas, filling each with shredded chicken and a light drizzle of the sauce, then roll them up and place seam-side down in the dish.

• 7

  Pour any remaining sauce over the enchiladas and sprinkle the reduced-fat cheddar cheese on top.

• 8

  Bake in the preheated oven for 12-15 minutes until the cheese has melted and the enchiladas are heated through.

• 9

  Serve warm and enjoy your balanced, flavor-packed meal.