NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 cup yellow onion

0.25 cup red bell pepper

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks and set aside.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened and slightly caramelized.

• 3

  Stir the shredded chicken into the skillet along with half of the chili powder, half of the cumin, the sea salt, and the black pepper.

• 4

  In a small bowl, whisk together the tomato puree, garlic powder, and the remaining chili powder and cumin to create the red chili sauce.

• 5

  Lightly warm the corn tortillas in a dry pan for 30 seconds per side to make them pliable.

• 6

  Dip each tortilla into the sauce to coat, fill with the chicken and pepper mixture, roll tightly, and place seam-side down in a small baking dish.

• 7

  Pour the remaining sauce over the rolled enchiladas and sprinkle evenly with the shredded sharp cheddar cheese.

• 8

  Bake at 375°F for 15 minutes until the sauce is bubbling and the cheese is completely melted.

• 9

  Garnish with freshly chopped cilantro and serve immediately.