NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 whole Dried guajillo chiles

0.25 cup Tomato puree

0.5 tsp Olive oil

2 medium Corn tortillas

1 tbsp Queso fresco

1 tbsp Greek yogurt

0.25 cup White onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

1 tbsp Fresh cilantro

PREPARATION

• 1

  Remove stems and seeds from the guajillo chiles and soak them in hot water for 10 minutes until soft.

• 2

  Place the soaked chiles in a blender with the tomato puree, garlic, and a pinch of sea salt, then blend until the sauce is velvety and smooth.

• 3

  Sauté the finely diced white onion in olive oil over medium heat, then add the shredded chicken, cumin, sea salt, and black pepper to warm through.

• 4

  Lightly dip each corn tortilla into the guajillo sauce to coat both sides completely.

• 5

  Fill the coated tortillas with the chicken mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 6

  Pour the remaining guajillo sauce over the top of the enchiladas and bake at 350°F for 10 minutes until heated through.

• 7

  Garnish with a dollop of Greek yogurt, crumbled queso fresco, and fresh cilantro before serving.