NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup red onion

1 clove garlic

1 tsp olive oil

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Poach the chicken breast in simmering water until cooked through, then remove and shred using two forks.

• 2

  Sauté the diced red onion and minced garlic in olive oil over medium heat until translucent and fragrant.

• 3

  Stir in the tomato puree, ancho chili powder, cumin, sea salt, and black pepper, then simmer for 5 minutes to thicken the sauce.

• 4

  Warm the corn tortillas slightly, then dip each one into the sauce to lightly coat both sides.

• 5

  Fill each tortilla with the shredded chicken and a spoonful of sauce, then roll tightly and place seam-side down in a baking dish.

• 6

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

• 7

  Bake at 375°F for 10 to 12 minutes until the cheese is melted and bubbling.

• 8

  Garnish with fresh cilantro before serving hot.