NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.25 cup tomato puree

1 tbsp BBQ sauce

0.5 oz sharp cheddar cheese

1 cup shredded cabbage

1 tbsp lime juice

1 tsp apple cider vinegar

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Season the chicken breast with sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, then shred it using two forks.

• 4

  In a small bowl, whisk together the tomato puree and BBQ sauce until smooth.

• 5

  Toss the shredded chicken with half of the BBQ sauce mixture until well coated.

• 6

  Warm the corn tortillas slightly, then fill each with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

• 7

  Pour the remaining sauce over the tortillas and sprinkle with the sharp cheddar cheese.

• 8

  Bake for 12-15 minutes until the cheese is melted and the sauce is bubbling.

• 9

  While the enchiladas bake, toss the shredded cabbage with lime juice and apple cider vinegar to create a bright, zesty slaw.

• 10

  Serve the warm enchiladas topped with the fresh slaw.