NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.25 cup tomato sauce

1 tsp olive oil

0.5 oz shredded sharp cheddar cheese

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small mixing bowl, whisk together the tomato sauce, olive oil, ancho chili powder, garlic powder, onion powder, cumin, and water to create the enchilada sauce.

• 3

  In a separate bowl, toss the shredded chicken breast with 2 tablespoons of the prepared sauce, sea salt, and black pepper until well coated.

• 4

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

• 5

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

• 6

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

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a beautiful golden crust.