NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz monterey jack cheese

0.25 cup white onion

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

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 white onion until translucent, about 5 minutes.

• 3

  Stir the ground cumin, chili powder, sea salt, and black pepper into the onions, then add the shredded chicken breast and toss to coat evenly.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable.

• 5

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

• 6

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

• 7

  Pour the remaining enchilada sauce over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and golden.

• 9

  Garnish with fresh chopped cilantro before serving.