NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tbsp Ancho chili powder

0.25 cup White onion

0.25 cup Bell pepper

1 clove Garlic

0.5 tsp Ground cumin

0.25 tsp Dried oregano

0.5 oz Cotija cheese

0.25 whole Avocado

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over low heat, combine the tomato puree, ancho chili powder, minced garlic, ground cumin, dried oregano, sea salt, and black pepper; simmer for 5 minutes to allow the flavors to meld.

• 3

  In a non-stick skillet, sauté the diced white onion and bell pepper with a splash of water until they are tender and slightly translucent.

• 4

  In a mixing bowl, toss the sautéed vegetables with the cooked shredded chicken breast until evenly combined.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side or wrap them in a damp towel and microwave for 20 seconds until they are soft and pliable.

• 6

  Spread a thin layer of the ancho sauce on the bottom of a small baking dish.

• 7

  Dip each tortilla lightly into the sauce, fill with the chicken and vegetable mixture, roll tightly, and place seam-side down in the prepared baking dish.

• 8

  Pour the remaining sauce over the top of the enchiladas and bake for 15 minutes until the sauce is bubbling and hot.

• 9

  Remove from the oven and garnish with crumbled cotija cheese, sliced avocado, and fresh cilantro before serving.