NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup diced white onion

0.25 cup diced bell pepper

0.5 oz shredded sharp cheddar cheese

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  In a small skillet over medium heat, sauté the diced onion and bell pepper in avocado oil until they are soft and translucent.

• 3

  In a small mixing bowl, whisk together the tomato puree, chicken broth, ancho chili powder, cumin, garlic powder, sea salt, and black pepper to create the enchilada sauce.

• 4

  Place the cooked, shredded chicken breast in a bowl and toss with 2 tablespoons of the prepared sauce and the sautéed vegetables.

• 5

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable to prevent them from breaking.

• 6

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

• 7

  Pour the remaining ancho chili sauce over the tortillas, ensuring they are well-covered, and sprinkle with the shredded cheddar cheese.

• 8

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