NUTRITION

SERVINGS

INGREDIENTS

5 oz 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

0.5 tsp Extra virgin olive oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.25 oz Sharp cheddar cheese

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small saucepan over medium heat, combine the tomato puree, ancho chili powder, ground cumin, garlic powder, and a pinch of sea salt.

• 3

  Simmer the sauce for 5-7 minutes until it thickens slightly and the flavors meld together into a smooth consistency.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and red bell pepper until they are soft and translucent.

• 5

  In a medium mixing bowl, combine the cooked shredded chicken breast with the sautéed vegetables and 3 tablespoons of the prepared ancho sauce.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable, then fill each with the chicken mixture and roll tightly.

• 7

  Place the enchiladas seam-side down in the baking dish, pour the remaining sauce over the top, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 12-15 minutes until the sauce is bubbling and the cheese is melted, then garnish with fresh cilantro and black pepper before serving.