NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.25 cup tomato puree

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

0.5 oz shredded sharp cheddar cheese

2 tbsp nonfat Greek yogurt

1 tbsp fresh cilantro

1 tsp avocado oil

PREPARATION

• 1

  Preheat the oven to 375°F.

• 2

  In a small saucepan, whisk together the tomato puree, ancho chili powder, garlic powder, onion powder, ground cumin, sea salt, black pepper, and avocado oil over medium heat until fragrant.

• 3

  Toss the cooked shredded chicken breast with 2 tablespoons of the prepared ancho chili sauce in a medium bowl.

• 4

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are soft and pliable.

• 5

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

• 6

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

• 7

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

• 8

  Top the hot enchiladas with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro before serving.