NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp avocado oil

1 tbsp crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, combine the tomato puree, ancho chili powder, ground cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes to meld flavors.

• 3

  Heat the avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and slightly caramelized.

• 4

  Stir the shredded chicken breast into the skillet with the vegetables and add 2 tablespoons of the prepared ancho sauce to moisten the filling.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then dip each one lightly into the sauce.

• 6

  Fill each tortilla with the chicken and vegetable mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining ancho chili sauce over the tortillas and sprinkle with the crumbled feta cheese.

• 8

  Bake for 12 to 15 minutes until the sauce is bubbling and the enchiladas are heated through.