NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp olive oil

0.25 cup white onion

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375 degrees Fahrenheit and lightly grease a small baking dish.

• 2

  In a small saucepan over medium heat, combine the tomato puree, chili powder, cumin, garlic powder, and onion powder with a splash of water. Simmer for 5 minutes until the flavors meld.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion until translucent, about 3 minutes.

• 4

  Add the pre-cooked shredded chicken breast to the skillet, season with sea salt and black pepper, and toss with 2 tablespoons of the prepared red chili sauce to moisten.

• 5

  Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable.

• 6

  Dip each tortilla into the sauce to coat, then fill with the chicken mixture and roll tightly.

• 7

  Place the enchiladas seam-side down in the baking dish, pour the remaining sauce over the top, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 10 to 12 minutes until the cheese is melted and bubbly.

• 9

  Garnish with fresh cilantro before serving.