NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 small Corn tortillas

0.5 oz Sharp cheddar cheese

0.5 cup Tomato puree

0.25 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion, bell pepper, and minced garlic until softened.

• 3

  Add the shredded chicken breast to the skillet along with half of the chili powder, cumin, salt, and pepper, stirring to combine.

• 4

  In a small saucepan, whisk together the tomato puree, chicken broth, and the remaining spices, then simmer for 5 minutes until slightly thickened.

• 5

  Warm the corn tortillas slightly to prevent cracking, then dip each one into the red chili sauce to coat.

• 6

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

• 7

  Pour the remaining chili sauce over the top of the enchiladas and sprinkle evenly with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro before serving.