NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast, cooked and shredded

2 medium corn tortillas

0.25 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.5 oz sharp cheddar cheese, shredded

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Place the shredded chicken in a separate bowl and toss with 2 tablespoons of the prepared ancho sauce to ensure the filling stays moist during baking.

• 4

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are soft and pliable.

• 5

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 6

  Pour the remaining ancho chili sauce over the tortillas and sprinkle the shredded cheddar cheese evenly across the top.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 8

  Remove from the oven and let rest for 2 minutes before garnishing with freshly chopped cilantro.