NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 medium corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup bell pepper, diced

0.25 cup red onion, diced

1 tsp olive oil

0.5 oz sharp cheddar cheese, shredded

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and sauté the bell peppers and red onion until they are tender and fragrant.

• 4

  In a mixing bowl, combine the shredded chicken breast with the sautéed vegetables and 2 tablespoons of the prepared ancho sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave for 15 seconds to make them pliable for rolling.

• 6

  Fill each tortilla with half of the chicken and vegetable mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining ancho chili sauce evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

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

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving.