NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 tbsp olive oil

0.25 cup red onion

0.25 cup bell pepper

0.5 oz sharp cheddar cheese

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach or grill the chicken breast until the internal temperature reaches 165°F, then shred it thoroughly using two forks.

• 3

  Heat the olive oil in a medium skillet over medium heat and sauté the diced red onion and bell pepper until they are soft and translucent.

• 4

  In a small mixing bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to create the red chili sauce.

• 5

  In a separate bowl, combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared chili sauce.

• 6

  Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable, then fill each with the chicken mixture and roll them up tightly.

• 7

  Spread a thin layer of sauce on the bottom of a small baking dish, place the tortillas seam-side down, and pour the remaining sauce over the top.

• 8

  Sprinkle the shredded cheddar cheese over the enchiladas and bake for 15 minutes until the cheese is melted and bubbly.

• 9

  Garnish with freshly chopped cilantro and serve immediately.