NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 oz Sharp cheddar cheese

0.25 cup Plain Greek yogurt

0.5 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Garlic powder

0.25 tsp Cumin

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat avocado oil in a skillet over medium heat and sauté the diced onion and red bell pepper until softened.

• 3

  In a small bowl, combine the tomato puree, ancho chili powder, garlic powder, cumin, sea salt, and black pepper to create the sauce.

• 4

  In a separate bowl, mix the shredded cooked chicken breast with two tablespoons of the prepared sauce and the sautéed vegetables.

• 5

  Warm the corn tortillas slightly to make them pliable, then dip each one into the sauce to lightly coat.

• 6

  Place a portion of the chicken filling into each tortilla, roll them tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining sauce over the top of the enchiladas and sprinkle with the sharp cheddar cheese.

• 8

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

• 9

  Garnish with a dollop of Greek yogurt and fresh chopped cilantro before serving.