NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.

• 2

  Heat the teaspoon of olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant.

• 3

  In a medium bowl, combine the shredded cooked chicken breast with the sautéed onions, garlic, cumin, chili powder, salt, and pepper, adding one tablespoon of the enchilada sauce to moisten the mixture.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable so they do not tear when rolling.

• 5

  Spread two tablespoons of enchilada sauce on the bottom of the baking dish.

• 6

  Dip each tortilla lightly into the remaining sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the dish.

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving warm.