NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato sauce

0.5 oz Monterey Jack cheese

0.25 cup Yellow onion

1 clove Garlic

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Stir in the tomato sauce, chili powder, cumin, sea salt, and black pepper. Let the sauce simmer for 5-7 minutes to allow the flavors to meld.

• 4

  Warm the corn tortillas slightly in a dry pan or microwave so they are pliable and don't crack.

• 5

  Spread a spoonful of the red chili sauce on the bottom of a small baking dish.

• 6

  Dip each tortilla into the sauce to coat both sides, then fill with the shredded chicken and a small pinch of the Monterey Jack cheese.

• 7

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

• 8

  Pour the remaining sauce over the top of the enchiladas and sprinkle with the rest of the cheese.

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving warm.