NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.5 tbsp Extra virgin olive oil

0.75 oz Sharp cheddar cheese

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced onion and green bell pepper until they are softened and fragrant.

• 3

  In a mixing bowl, combine the cooked shredded chicken with the sautéed vegetables, chili powder, ground cumin, garlic powder, and sea salt.

• 4

  In a small saucepan, warm the tomato puree with a tablespoon of water over low heat to create a smooth ranchero sauce.

• 5

  Lightly dip each corn tortilla into the warm ranchero sauce to soften it, then place a portion of the chicken mixture in the center and roll tightly.

• 6

  Place the rolled enchiladas seam-side down in a small baking dish and pour the remaining ranchero sauce evenly over the top.

• 7

  Sprinkle the shredded sharp cheddar cheese over the sauce and bake for 15 minutes until the cheese is melted and bubbly.

• 8

  Remove from the oven and garnish with freshly chopped cilantro before serving.