NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

0.25 cup Red bell pepper

0.5 tsp Olive oil

1 tsp Chili powder

0.5 tsp Ground 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

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

• 3

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

• 4

  Add the shredded cooked chicken to the skillet along with 2 tablespoons of the prepared enchilada sauce to keep the meat moist.

• 5

  Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable, then fill each tortilla with the chicken and pepper mixture.

• 6

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

• 7

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

• 8

  Bake for 15 to 20 minutes until the cheese is melted and bubbly.

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving.