NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.25 cup chicken bone broth

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan over medium heat, whisk together the tomato puree, chicken bone broth, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Simmer the sauce for 5 minutes until slightly thickened, then remove from heat.

• 4

  Place the cooked shredded chicken in a mixing bowl and toss with 2 tablespoons of the prepared red chili sauce to coat.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.

• 6

  Divide the chicken mixture evenly between the tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the grated sharp cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Garnish the hot enchiladas with fresh chopped cilantro and finely diced red onion before serving.