NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 cup Red onion

0.25 oz Sharp cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, and sea salt to create the enchilada sauce.

• 3

  Finely dice the red onion and sauté it in a non-stick skillet with a tablespoon of water until softened, then toss with the shredded cooked chicken breast.

• 4

  Warm the corn tortillas slightly in the microwave or on a dry skillet so they are pliable and do not crack.

• 5

  Spread 2 tablespoons of the red sauce on the bottom of a small baking dish.

• 6

  Dip each tortilla into the sauce bowl to coat both sides, fill with the chicken and onion mixture, then roll tightly and place seam-side down in the dish.

• 7

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

• 8

  Bake for 15-18 minutes until the sauce is bubbling and the cheese has melted perfectly.

• 9

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