NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas Corn tortillas

0.5 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Monterey Jack cheese

1 tbsp Greek yogurt

0.13 whole Avocado

0.25 cup Yellow onion

0 tsp Olive oil

PREPARATION

• 1

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

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced yellow onion until soft and translucent.

• 3

  Stir the cooked shredded chicken breast into the skillet with the onions and add 2 tablespoons of the tomato puree to keep the meat moist and flavorful.

• 4

  In a separate bowl, whisk together the remaining tomato puree, ancho chili powder, ground cumin, garlic powder, sea salt, and black pepper to create the enchilada sauce.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave for 15 seconds so they are pliable and do not crack when rolling.

• 6

  Dip each tortilla into the ancho sauce to coat both sides, then fill with the chicken and onion mixture and roll tightly.

• 7

  Place the rolled tortillas seam-side down in the baking dish and pour the remaining sauce evenly over the top.

• 8

  Sprinkle with shredded Monterey Jack cheese and bake for 15 minutes until the sauce is bubbly and the cheese is melted.

• 9

  Serve the enchiladas warm, topped with a dollop of Greek yogurt and fresh avocado slices.