NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.75 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 cup diced red bell pepper

0 tsp extra virgin 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 (190°C).

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion and red bell pepper until they are softened and fragrant.

• 3

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

• 4

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until they are soft and pliable.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small baking dish.

• 6

  Fill each tortilla evenly with the chicken and vegetable mixture, roll them up tightly, and place them seam-side down in the baking dish.

• 7

  Top the rolled tortillas with the remaining red enchilada sauce and sprinkle the shredded Monterey Jack cheese evenly over the top.

• 8

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

• 9

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