NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp olive oil

0.5 oz cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred it using two forks.

• 3

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

• 4

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

• 5

  Combine the shredded chicken with the sautéed vegetables and two tablespoons of the prepared sauce.

• 6

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.

• 7

  Distribute the chicken mixture evenly between the tortillas, roll them tightly, and place them seam-side down in a small baking dish.

• 8

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

• 9

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