NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 whole small corn tortillas

0.5 cup red enchilada sauce

0.5 oz cheddar cheese

0.25 cup yellow onion

0.25 cup bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Poach or grill the chicken breast until fully cooked, then shred it using two forks.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.

• 4

  In a mixing bowl, toss the shredded chicken with the sautéed vegetables, sea salt, black pepper, and chili powder until well combined.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side until they are flexible and easy to roll without cracking.

• 6

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 7

  Pour the red enchilada sauce over the center of the tortillas and sprinkle the shredded cheddar cheese evenly across the top.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

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