NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded chicken breast

0.25 cup diced yellow onion

0.25 cup diced red bell pepper

1 tsp extra virgin olive oil

0.25 cup tomato puree

0.25 cup chicken bone broth

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

2 whole corn tortillas

0.5 oz shredded sharp cheddar cheese

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened and fragrant.

• 3

  In a bowl, combine the shredded chicken with the sautéed vegetables and a pinch of the cumin and chili powder.

• 4

  In a small saucepan, whisk together the tomato puree, bone broth, ancho chili powder, cumin, garlic powder, salt, and pepper.

• 5

  Simmer the sauce over low heat for 5 minutes until slightly thickened.

• 6

  Warm the corn tortillas briefly in a dry pan to make them pliable, then dip each into the sauce to coat.

• 7

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

• 8

  Pour the remaining sauce over the enchiladas and sprinkle evenly with the shredded cheddar cheese.

• 9

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