NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.5 tsp Ancho chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

0.25 cup Red onion

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small skillet over medium heat, sauté the diced red onion in olive oil until it becomes translucent and fragrant.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast with the sautéed onion and 1 tablespoon of the tomato puree.

• 4

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

• 5

  Briefly warm the corn tortillas in a dry pan or microwave until pliable, then fill each with the chicken mixture and roll them up tightly.

• 6

  Place the rolled tortillas seam-side down in a small baking dish, pour the ancho sauce evenly over the top, and sprinkle with the shredded cheddar cheese.

• 7

  Bake for 15 minutes until the cheese is melted and the sauce is bubbling.

• 8

  Serve the enchiladas hot, topped with a dollop of plain Greek yogurt and fresh cilantro.