NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 small corn tortillas

0.25 oz sharp cheddar cheese

0.13 whole avocado

0.25 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

1 tbsp red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then bake or poach until fully cooked and shred it using two forks.

• 3

  In a small saucepan, heat the olive oil over medium heat and whisk in the ancho chili powder, ground cumin, garlic powder, and onion powder for 30 seconds to bloom the spices.

• 4

  Stir in the tomato puree and chicken broth, simmering for 5 minutes until the sauce is slightly thickened and fragrant.

• 5

  In a medium bowl, toss the shredded chicken with 2 tablespoons of the prepared ancho sauce.

• 6

  Warm the corn tortillas briefly in a dry skillet or microwave until they are soft and pliable.

• 7

  Place a portion of the chicken mixture into each tortilla, roll them up tightly, and arrange them seam-side down in a small baking dish.

• 8

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

• 9

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

• 10

  Top the finished enchiladas with sliced avocado, diced red onion, and fresh cilantro before serving.