NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.25 cup Chicken broth

1 tsp Ancho chili powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Monterey Jack cheese

1 tbsp Fresh cilantro

0.25 cup White onion

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced white onion until soft and translucent.

• 3

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

• 4

  Toss the shredded chicken breast with two tablespoons of the prepared sauce and the sautéed onions.

• 5

  Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.

• 6

  Dip each tortilla into the remaining sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

• 7

  Pour the remaining sauce over the top of the enchiladas and sprinkle with shredded Monterey Jack cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted beautifully.

• 9

  Garnish with freshly chopped cilantro before serving.