NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

1 tsp Ancho chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low-sodium chicken broth

0.5 oz Sharp cheddar cheese

2 tbsp Yellow onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Poach the chicken breast in a pot of simmering water for 12 minutes or until fully cooked through.

• 3

  Remove the chicken from the water and shred it using two forks, then place it in a medium mixing bowl.

• 4

  In a small saucepan over medium heat, whisk together the tomato puree, chicken broth, ancho chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Simmer the sauce for 5 minutes until slightly thickened, then stir 2 tablespoons of the sauce and the diced yellow onion into the shredded chicken.

• 6

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

• 7

  Dip each tortilla into the remaining sauce to coat, fill with the chicken mixture, roll tightly, and place seam-side down in a small baking dish.

• 8

  Pour the rest of the ancho chili sauce over the top of the rolled tortillas and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 15 minutes until the sauce is bubbling and the cheese has completely melted.

• 10

  Garnish the hot enchiladas with fresh chopped cilantro before serving.