NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.25 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Shredded sharp cheddar cheese

2 tbsp Diced green chiles

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, add the olive oil, chili powder, cumin, garlic powder, onion powder, and oregano, whisking for 1 minute until fragrant.

• 3

  Stir in the tomato puree and chicken broth, bringing the mixture to a gentle simmer for 5-7 minutes until the sauce has thickened slightly.

• 4

  Season the sauce with sea salt and black pepper to taste.

• 5

  In a medium bowl, combine the shredded chicken with the diced green chiles and 2 tablespoons of the prepared red chili sauce.

• 6

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable, then dip each tortilla lightly into the sauce to coat.

• 7

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

• 8

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

• 9

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

• 10

  Garnish with fresh cilantro before serving hot.