NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 whole corn tortillas

0.5 cup red enchilada sauce

0.75 oz grass-fed cheddar cheese

0.25 cup white onion

0.25 cup bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, add the avocado oil and sauté the diced white onion and bell pepper until they are soft and translucent.

• 3

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

• 4

  Warm the corn tortillas in a dry skillet or microwave for a few seconds until they are pliable and easy to roll.

• 5

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

• 6

  Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded grass-fed cheddar cheese.

• 7

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

• 8

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