NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

2 whole Corn tortillas

0.25 cup Tomato puree

1 tsp Extra virgin olive oil

0.5 oz Shredded sharp cheddar cheese

0.25 cup Diced red onion

0.25 cup Diced 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.

• 2

  In a small skillet over medium heat, sauté the diced red onion and bell pepper in olive oil until the vegetables are tender and translucent.

• 3

  In a medium bowl, combine the shredded chicken with the sautéed vegetables and 1 tablespoon of the tomato puree to keep the filling moist.

• 4

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

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 15 seconds until they are soft and pliable.

• 6

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

• 7

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

• 8

  Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has melted into a light golden crust.

• 9

  Remove from the oven and garnish with fresh cilantro before serving.