NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato sauce

1 tsp Ancho chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

1 tbsp Fresh cilantro

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  Sauté the diced red onion in olive oil over medium heat until translucent, then combine with the shredded chicken breast.

• 4

  Briefly warm the corn tortillas in a dry skillet or microwave until they are soft and pliable.

• 5

  Spread two tablespoons of the prepared sauce across the bottom of a small oven-safe baking dish.

• 6

  Divide the chicken and onion mixture between the two tortillas, roll them tightly, and place them seam-side down in the dish.

• 7

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

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Garnish with fresh chopped cilantro and serve warm.