NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup water

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.75 oz shredded Monterey Jack cheese

0.25 cup diced white onion

1 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Sauté the diced white onion in olive oil over medium heat until soft and fragrant.

• 3

  In a medium bowl, combine the shredded chicken with the sautéed onions and half of the chili powder, cumin, garlic powder, onion powder, and sea salt.

• 4

  Whisk together the tomato puree, water, and the remaining half of the spices in a small saucepan over low heat to warm through.

• 5

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

• 6

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

• 7

  Pour the remaining red chili sauce over the enchiladas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

  Bake for 15 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro before serving.