1 large egg
1 can red enchilada sauce (10 oz)
1 cup Masa Harina de Maiz corn tortilla mix (120 g)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon dried onion flakes
Pinch black pepper, to taste
2 lbs boneless skinless chicken breast, cut into tenders

Preheat oven to 400F. Combine the egg and enchilada sauce in a shallow bowl. In another shallow bowl, combine the tortilla mix, salt, cayenne pepper, onion flakes, and black pepper. Dip the chicken in the liquid mixture then coat in the dry mixture. Arrange the tenders in a lightly greased 9×13 inch baking pan. Bake for 20-30 minutes until the inside of the chicken is no longer pink and the breading is crispy. Serve with my Mexican Cornbread Waffles!

Nutrition Facts (8 servings):
200 Calories
Fat: 3 g
Carbs: 14 g
Protein: 28 g