NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato sauce

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.5 oz sharp cheddar cheese

0.25 cup white onion

1 tsp olive oil

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of oil.

• 2

  Place the chicken breast in a pot of simmering water for 12 minutes until fully cooked, then shred it using two forks.

• 3

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

• 4

  In a medium bowl, combine the shredded chicken, sautéed onions, cumin, garlic powder, sea salt, and black pepper.

• 5

  In a separate small bowl, whisk together the tomato sauce and chili powder to create a clean, homemade red chili sauce.

• 6

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

• 7

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

• 8

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

• 9

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

• 10

  Garnish the finished enchiladas with fresh cilantro and serve immediately while hot.