NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup white onion

0.25 cup green bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a mist of avocado oil.

• 2

  Heat 1 teaspoon of avocado oil in a skillet over medium heat and sauté the diced onion and green bell pepper until softened and fragrant.

• 3

  In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables, sea salt, black pepper, and 2 tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable to ensure they do not tear when rolling.

• 5

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

• 6

  Pour the remaining red enchilada sauce evenly over the top of the tortillas, ensuring the edges are covered to prevent drying.

• 7

  Sprinkle the shredded Monterey Jack cheese over the sauce and bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.

• 8

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