NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup bell pepper

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and slightly caramelized.

• 3

  In a small mixing bowl, whisk together the tomato puree, ancho chili powder, garlic powder, ground cumin, sea salt, and black pepper to create the enchilada sauce.

• 4

  Combine the cooked shredded chicken with the sautéed vegetables and stir in half of the prepared ancho chili sauce to coat the filling evenly.

• 5

  Warm the corn tortillas in a dry pan for 15 seconds per side or in the microwave for 15 seconds until they are soft and pliable.

• 6

  Place a portion of the chicken and pepper mixture into each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Garnish the hot enchiladas with fresh chopped cilantro before serving.