NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded chicken breast

1 medium corn tortillas

0.5 oz shredded cheddar cheese

0.5 cup red enchilada sauce

0.25 cup white onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  In a mixing bowl, combine the shredded chicken, sautéed onion and garlic, sea salt, black pepper, and chili powder.

• 4

  Spread 2 tablespoons of the red enchilada sauce on the bottom of a small baking dish.

• 5

  Warm the corn tortillas slightly in the microwave or on a pan so they are pliable, then dip each one into the remaining enchilada sauce to coat.

• 6

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

• 7

  Pour the remaining sauce over the top of the tortillas and sprinkle with the rest of the cheese.

• 8

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