NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

0.25 oz Sharp cheddar cheese

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and red bell pepper for 5 minutes until they are softened and slightly caramelized.

• 4

  In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

• 6

  Spread a thin layer of sauce on the bottom of the baking dish, then place a portion of the chicken and vegetable mixture into each tortilla.

• 7

  Roll the tortillas tightly and place them seam-side down in the baking dish.

• 8

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

• 9

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.