NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.25 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, sauté the diced yellow onion and minced garlic in two tablespoons of the chicken bone broth until they are soft and translucent.

• 3

  Stir in the tomato puree, the remaining chicken bone broth, chili powder, ground cumin, sea salt, and black pepper, then let the sauce simmer for 5 minutes until slightly thickened.

• 4

  Place the shredded cooked chicken breast in a bowl and toss it with 2 tablespoons of the warm ranchero sauce to keep it moist.

• 5

  Briefly warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are pliable and easy to roll.

• 6

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

• 7

  Pour the remaining ranchero sauce over the top of the enchiladas and sprinkle evenly with the shredded sharp cheddar cheese.

• 8

  Bake for 15 minutes or until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

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