NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup onion

0.25 cup bell pepper

0.5 tsp olive oil

0.25 oz cheddar cheese

1 tbsp cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the shredded cooked chicken breast with the sautéed vegetables, cumin, and half of the garlic powder.

• 4

  To make the enchilada sauce, whisk together the tomato puree, chili powder, remaining garlic powder, sea salt, and black pepper in a small bowl.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 20 seconds.

• 6

  Dip each tortilla into the red chili sauce to coat both sides, then place a portion of the chicken mixture in the center and roll tightly.

• 7

  Arrange the rolled tortillas seam-side down in a small baking dish and pour the remaining sauce evenly over the top.

• 8

  Sprinkle the shredded cheddar cheese over the enchiladas and bake for 15 minutes until the cheese is melted and bubbly.

• 9

  Remove from the oven and garnish with fresh cilantro before serving.