NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.75 oz cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

0.5 tsp olive oil

0.25 tsp chili powder

0.25 tsp cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables, chili powder, cumin, sea salt, and black pepper.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds to make them pliable and prevent tearing.

• 5

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

• 6

  Place a portion of the chicken mixture into each tortilla, roll them up tightly, and arrange them seam-side down in the dish.

• 7

  Pour the remaining red enchilada sauce over the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 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 chopped cilantro before serving warm.