NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

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

1 tsp olive oil

0.25 cup white onion, diced

2 small corn tortillas

0.5 oz monterey jack cheese, shredded

0.13 whole avocado

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion until it becomes translucent and soft.

• 4

  Add the shredded chicken to the skillet along with 2 tablespoons of the prepared sauce, tossing to coat the meat evenly.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable, then fill each with the chicken mixture.

• 6

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

• 7

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

• 8

  Bake for 12 to 15 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Remove from the oven and garnish with sliced avocado and fresh cilantro before serving warm.