NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.5 cup diced red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and red bell pepper until softened, about 5 minutes.

• 3

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

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds to make them pliable.

• 5

  Pour a small amount of the red enchilada sauce into a shallow bowl; dip each tortilla into the sauce to coat both sides lightly.

• 6

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

• 7

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

• 8

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

• 9

  Remove from the oven and let rest for 5 minutes before garnishing with fresh cilantro and serving.