NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 cup Bell pepper

0.25 cup White onion

0.5 oz Monterey Jack cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Cumin

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of avocado oil.

• 2

  Heat 1 teaspoon of avocado oil in a skillet over medium heat; add the diced white onion and bell peppers, sautéing until they are soft and fragrant.

• 3

  In a medium bowl, mix the shredded cooked chicken breast with the sea salt, cumin, garlic powder, and 2 tablespoons of the red enchilada sauce.

• 4

  Briefly warm the corn tortillas in a dry skillet for 30 seconds per side until they are pliable and easy to roll.

• 5

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

• 6

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

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 8

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