NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.25 oz Cheddar cheese

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it thoroughly with two forks.

• 3

  In a small skillet, heat the olive oil over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 4

  In a medium bowl, combine the shredded chicken with the sautéed onions, chili powder, ground cumin, garlic powder, sea salt, and black pepper.

• 5

  Warm the corn tortillas briefly in a dry pan or the microwave until they are soft and pliable.

• 6

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

• 7

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

• 8

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

• 9

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

• 10

  Garnish with freshly chopped cilantro and serve immediately while hot.