NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato sauce

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 tsp Extra virgin olive oil

0.5 oz Sharp cheddar cheese

1 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  Add the shredded chicken breast to the skillet along with the ground cumin, garlic powder, sea salt, and black pepper, stirring until well combined and heated through.

• 4

  In a small mixing bowl, whisk together the tomato sauce and chili powder to create a simple red chili sauce.

• 5

  Spread a small amount of the sauce on the bottom of a baking dish to prevent sticking.

• 6

  Dip each corn tortilla into the remaining sauce to coat both sides, then fill with the chicken and pepper mixture and roll them up tightly.

• 7

  Place the rolled tortillas seam-side down in the baking dish and pour any remaining sauce over the top.

• 8

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

• 9

  Serve warm with a dollop of Greek yogurt and a sprinkle of fresh chopped cilantro.