NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 whole corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

0.25 cup red onion

0.25 cup green bell pepper

0.5 oz cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  In a small saucepan over medium heat, combine the tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper. Simmer for 5 minutes to allow flavors to meld, then set aside.

• 3

  Heat the olive oil in a skillet over medium heat. Add the diced red onion and green bell pepper, sautéing until tender and slightly caramelized, about 5-6 minutes.

• 4

  In a mixing bowl, combine the cooked shredded chicken breast with the sautéed onions and peppers, adding 2 tablespoons of the prepared red chili sauce to the mixture to keep it moist.

• 5

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable.

• 6

  Dip each tortilla into the red chili sauce to coat both sides. Place a portion of the chicken and vegetable mixture in the center of each tortilla, roll tightly, and place seam-side down in the 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 15-20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Garnish with freshly chopped cilantro before serving warm.