NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 oz Sharp cheddar cheese

0.25 cup White onion

1 clove Garlic

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, sauté the diced white onion and minced garlic in olive oil until they become translucent and fragrant.

• 3

  Stir in the tomato puree, chili powder, ground cumin, sea salt, and black pepper, then simmer for 5 minutes to allow the flavors to meld into a rich sauce.

• 4

  Place the cooked shredded chicken in a small bowl and toss it with two tablespoons of the prepared red chili sauce to keep it moist.

• 5

  Briefly warm the corn tortillas in a dry pan until they are soft and pliable, then fill each with the chicken mixture and roll them up tightly.

• 6

  Arrange the rolled tortillas seam-side down in the baking dish, pour the remaining red chili sauce over the top, and sprinkle with the shredded cheddar cheese.

• 7

  Bake for 12 to 15 minutes until the sauce is bubbly and the cheese has beautifully melted over the enchiladas.