NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 whole Corn tortillas

0.25 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 cup Onion

0.25 cup Bell pepper

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  In a small bowl, whisk together the tomato puree, 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 it with half of the prepared ancho chili sauce.

• 5

  Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable.

• 6

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

• 7

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

• 8

  Bake for 12 to 15 minutes until the cheese is melted and bubbly.