NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Corn tortillas

0.5 oz Sharp cheddar cheese

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 cup White onion

0.25 cup Green bell pepper

0.25 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and green bell pepper until softened and slightly caramelized.

• 3

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

• 4

  In a separate bowl, combine the cooked shredded chicken breast with the sautéed onions and peppers, adding two tablespoons of the prepared sauce to keep the filling moist.

• 5

  Lightly warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.

• 6

  Dip each tortilla into the red sauce to coat, then fill with the chicken and vegetable mixture and roll tightly.

• 7

  Place the rolled tortillas seam-side down in a small baking dish, top with the remaining sauce, and sprinkle evenly with shredded cheddar cheese.

• 8

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