NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.25 cup water

1 tsp olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

0.5 oz cheddar cheese

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.

• 2

  In a small skillet, sauté the diced yellow onion and red bell pepper in olive oil over medium heat until softened and slightly caramelized.

• 3

  In a small saucepan, whisk together the tomato puree, water, chili powder, ground cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes to meld the flavors.

• 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 slightly to prevent cracking, then dip each one into the sauce to lightly coat both sides.

• 6

  Fill each tortilla with the chicken and vegetable mixture, roll tightly, and place seam-side down in a small baking dish.

• 7

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

• 8

  Bake for 15 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.

• 9

  Garnish with freshly chopped cilantro before serving hot.