NUTRITION

SERVINGS

INGREDIENTS

5 oz Shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tsp Extra virgin olive oil

0.25 cup Diced red bell pepper

0.25 cup Diced onion

0.5 oz Shredded cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a mist of olive oil.

• 2

  In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, and sea salt until the sauce is smooth and aromatic.

• 3

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

• 4

  Toss the shredded chicken into the skillet with the sautéed vegetables, adding 2 tablespoons of the red chili sauce to coat everything evenly.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave until pliable, then divide the chicken filling between them and roll them up tightly.

• 6

  Arrange the enchiladas seam-side down in the baking dish, pour the remaining red chili sauce over the top, and sprinkle with the shredded cheddar cheese.

• 7

  Bake for 15 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 8

  Finish the dish with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro before serving.