NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup Yellow onion

0.25 cup Bell pepper

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the diced chicken breast, yellow onion, and bell pepper.

• 3

  Cook for 5-7 minutes until the chicken is browned and the vegetables are tender.

• 4

  Stir in the chili powder, cumin, sea salt, and black pepper until the filling is well coated and fragrant.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.

• 6

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

• 7

  Pour the red enchilada sauce evenly over the top and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden, delicious crust.

• 9

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