NUTRITION

SERVINGS

INGREDIENTS

120g Chicken Breast

2 Corn Tortillas

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

1/2 cup Canned Diced Tomatoes

1/4 medium Red Onion (chopped)

1/4 medium Red Bell Pepper (chopped)

1 clove Garlic

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Dice the chicken breast into small, bite-sized pieces and season lightly with salt, pepper, chili powder, smoked paprika, and ground cumin.

• 3

  In a non-stick skillet, heat the olive oil over medium heat. Sauté the chopped red onion, red bell pepper, and minced garlic until softened, about 3-4 minutes.

• 4

  Add the diced chicken and cook until lightly browned, approximately 5-6 minutes.

• 5

  Pour in the diced tomatoes and allow the mixture to simmer for another 3 minutes, letting the flavors meld into a smoky chili sauce.

• 6

  Warm the corn tortillas slightly to make them pliable. Spoon the chicken mixture evenly onto each tortilla, sprinkle with a bit of low-fat cheddar cheese, and roll tightly.

• 7

  Place the rolled enchiladas seam side down in a baking dish and spoon any remaining sauce over the top.

• 8

  Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.

• 9

  Garnish with extra cheese or fresh cilantro if desired, and serve warm.