NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

1 oz shredded sharp cheddar cheese

0.25 cup white onion

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 (190°C).

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the diced white onion until it becomes translucent and soft.

• 3

  Add the shredded chicken, sea salt, black pepper, and garlic powder to the skillet, stirring for 2 minutes until the flavors are well combined.

• 4

  Pour a small amount of the red enchilada sauce into the bottom of a small baking dish to prevent sticking.

• 5

  Briefly dip each corn tortilla into the remaining enchilada sauce to soften and coat both sides.

• 6

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

• 7

  Pour the remaining red sauce over the top of the rolled tortillas and sprinkle evenly with the shredded sharp cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.

• 9

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