NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 oz shredded cheddar cheese

2 tbsp plain Greek yogurt

1 tbsp fresh cilantro

2 tbsp red onion

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred with two forks.

• 3

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

• 4

  Lightly brush both sides of the corn tortillas with avocado oil and warm them in a skillet over medium heat for 30 seconds per side until pliable.

• 5

  Dip each tortilla into the chili sauce to coat, then fill with the shredded chicken and a tablespoon of diced red onion.

• 6

  Roll the tortillas tightly and place them seam-side down in a small baking dish.

• 7

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

• 8

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

• 9

  Remove from the oven and garnish with a dollop of Greek yogurt and fresh cilantro before serving.