NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 cup White onion

0.5 oz Sharp cheddar cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, sauté the diced white onion in avocado oil until soft and translucent.

• 3

  In a bowl, combine the shredded chicken breast with the sautéed onions, 0.25 tsp chili powder, sea salt, and black pepper.

• 4

  In a small saucepan, whisk together the tomato puree, cumin, garlic powder, onion powder, and the remaining 0.25 tsp chili powder over low heat to create the sauce.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.

• 6

  Dip each tortilla into the red chili sauce, fill with the chicken mixture, and roll tightly before placing seam-side down in the baking dish.

• 7

  Pour the remaining sauce over the top of the enchiladas and sprinkle evenly with the shredded sharp cheddar cheese.

• 8

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

• 9

  Garnish with fresh cilantro before serving.