NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 medium corn tortillas

0.5 cup tomato sauce

0.75 oz sharp cheddar cheese, shredded

0.25 cup yellow onion, diced

1 tsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced onions until they are translucent and fragrant.

• 3

  In a mixing bowl, combine the shredded chicken with the sautéed onions, ground cumin, garlic powder, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the tomato sauce and chili powder to create your red enchilada sauce.

• 5

  Warm the corn tortillas in a dry pan for about 30 seconds per side until they become soft and pliable.

• 6

  Dip each tortilla lightly into the red sauce, fill with the chicken mixture, roll tightly, and place seam-side down in a small baking dish.

• 7

  Pour the remaining sauce evenly over the rolled tortillas and top with the shredded cheddar cheese.

• 8

  Bake for 15-20 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.