Name: Chicken Enchiladas with Red Chile Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 2 small corn tortillas; 0.5 cup tomato puree; 1 oz shredded cheddar cheese; 0.25 cup raw white onion; 1 tsp olive oil; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 1 tbsp fresh cilantro

Nutrition

Per serving

548 calories

Protein: 51g; 37% of calories
Carbs: 41g; 30% of calories
Fat: 21g; 33% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the raw white onion until it becomes translucent.
Add the raw chicken breast, chili powder, ground cumin, garlic powder, and sea salt to the skillet, cooking until the chicken is browned and cooked through.
In a small bowl, whisk the tomato puree until smooth.
Warm the corn tortillas slightly to make them pliable, then fill each with the cooked chicken mixture.
Roll the tortillas tightly and place them seam-side down in a small baking dish.
Pour the tomato sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.
Bake for 15 minutes until the cheese is melted and the sauce is bubbling.
Garnish with fresh cilantro before serving.

Nutrition

Ingredients

Instructions

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