NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.5 tsp Ancho chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Sharp cheddar cheese

0.25 whole Avocado

1 tbsp Fresh cilantro

1 tsp Lime juice

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, sea salt, and black pepper to create the enchilada sauce.

• 3

  In a separate bowl, toss the shredded cooked chicken breast with 2 tablespoons of the prepared sauce and the fresh lime juice.

• 4

  Warm the corn tortillas in a dry skillet over medium heat for about 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 oven-safe baking dish.

• 6

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

• 7

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

• 8

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