NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

1 tbsp white onion

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

4.5 oz chicken breast

2 medium corn tortillas

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.

• 2

  In a small skillet over medium heat, add the olive oil and sauté the finely diced white onion until translucent and fragrant.

• 3

  Stir in the ancho chili powder, cumin, garlic powder, sea salt, and black pepper, cooking for 30 seconds to toast the spices and release their oils.

• 4

  Pour in the tomato puree and a splash of water, simmering for 5 minutes until the sauce thickens into a rich consistency.

• 5

  In a medium bowl, toss the cooked and shredded chicken breast with two tablespoons of the prepared ancho sauce to ensure every bite is flavorful.

• 6

  Briefly warm the corn tortillas in a dry pan or microwave for 15 seconds to make them pliable for rolling without cracking.

• 7

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

• 8

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

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving warm.