NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.5 oz Shredded cheddar cheese

1 tbsp Nonfat Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Place the chicken breast in a pot of simmering water and cook for 12-15 minutes until fully cooked, then remove and shred with two forks.

• 3

  In a small skillet, heat the avocado oil over medium heat and sauté the diced bell peppers and red onions until they are soft and translucent.

• 4

  In a small mixing bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper to create the red chili sauce.

• 5

  Combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared chili sauce.

• 6

  Warm the corn tortillas in a dry pan for 30 seconds per side to make them pliable, then fill each tortilla with the chicken mixture and roll tightly.

• 7

  Place the rolled tortillas seam-side down in the baking dish and pour the remaining chili 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 bubbling.

• 9

  Serve hot topped with a dollop of Greek yogurt and freshly chopped cilantro.