NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz cheddar cheese

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Add the shredded chicken breast, cumin, sea salt, and black pepper to the skillet, tossing for 2 minutes to combine flavors.

• 4

  In a small bowl, whisk together the tomato puree and chili powder to create a clean, simple red enchilada sauce.

• 5

  Briefly warm the corn tortillas in a dry pan to make them pliable, then dip each one into the sauce to coat both sides.

• 6

  Place a portion of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.