NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.25 cup White onion

0.25 cup Green bell pepper

0.5 oz Sharp cheddar cheese

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 and lightly grease a small baking dish.

• 2

  Heat the avocado oil in a medium skillet over medium heat and sauté the diced onion and green bell pepper until softened and translucent.

• 3

  Add the shredded chicken to the skillet along with the sea salt, black pepper, and garlic powder, tossing until the mixture is well combined and fragrant.

• 4

  Warm the corn tortillas in a dry pan or the microwave for 10 seconds to ensure they are pliable and do not crack when rolled.

• 5

  Spread a thin layer of red enchilada sauce on the bottom of the baking dish.

• 6

  Lightly coat each tortilla with a bit of sauce, fill with the chicken and pepper mixture, and roll tightly.

• 7

  Place the rolled tortillas seam-side down in the baking dish, then pour the remaining sauce over the top and sprinkle with shredded cheddar cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.