NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small corn tortillas

0.5 cup tomato puree

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 yellow onion

0.25 cup red bell pepper

0 tsp avocado oil

0.5 oz monterey jack cheese

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Season the chicken breast with a pinch of salt and pepper, then poach in simmering water for 12-15 minutes until cooked through; remove and shred with two forks.

• 3

  In a medium skillet, heat 1 teaspoon of avocado oil over medium heat and sauté the diced yellow onion and red bell pepper until they are soft and slightly caramelized.

• 4

  In a small mixing bowl, combine the tomato puree, ancho chili powder, ground cumin, and garlic powder, whisking until the sauce is smooth and well-incorporated.

• 5

  Briefly warm the corn tortillas in a dry skillet for 30 seconds per side until they become soft and pliable.

• 6

  Spread a thin layer of the ancho sauce on the bottom of the baking dish to prevent sticking.

• 7

  Dip each tortilla into the sauce, fill with a portion of the shredded chicken and sautéed vegetables, then roll tightly and place seam-side down in the dish.

• 8

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

• 9

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 10

  Remove from the oven and finish with a sprinkle of fresh cilantro before serving.