NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.25 oz Monterey Jack cheese

0.25 cup yellow onion

0.25 cup green bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the diced yellow onion and green bell pepper until they are softened and fragrant.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast with sea salt, black pepper, garlic powder, and 2 tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry skillet for about 30 seconds per side until they become soft and pliable.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.

• 6

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

• 7

  Pour the remaining red enchilada sauce evenly over the top of the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Place the dish in the oven and bake for 15 minutes, or until the sauce is bubbling and the cheese has completely melted.

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving hot.