NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

2 small corn tortillas

0.25 cup tomato puree

1 tsp olive oil

0.5 oz Monterey Jack cheese

1 tsp ancho chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan over medium-low heat, whisk together the tomato puree, olive oil, ancho chili powder, cumin, garlic powder, onion powder, sea salt, black pepper, and water.

• 3

  Simmer the sauce for 5-7 minutes until the spices are fully hydrated and the sauce has thickened slightly.

• 4

  Place the shredded chicken in a bowl and toss with 2 tablespoons of the warm ancho sauce to coat evenly.

• 5

  Briefly warm the corn tortillas in a dry skillet or microwave for 15 seconds until they are soft and pliable.

• 6

  Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining ancho chili sauce over the top of the enchiladas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 12-15 minutes until the cheese is melted and the sauce is bubbling.