NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.5 oz Cheddar cheese

0.25 cup White onion

1 tsp Olive oil

1 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion until it is translucent and soft.

• 3

  In a medium bowl, combine the shredded chicken breast with the sautéed onions, half of the chili powder, and half of the cumin.

• 4

  In a separate small bowl, whisk together the tomato puree, garlic powder, sea salt, black pepper, and the remaining chili powder and cumin to create the enchilada sauce.

• 5

  Lightly warm the corn tortillas in a dry pan to make them pliable, then dip each tortilla into the sauce to coat.

• 6

  Fill each tortilla with the chicken and onion mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted completely.