NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 small Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Cheddar cheese

0.25 cup Red bell pepper

0.25 cup White onion

0.5 tsp Avocado oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the diced onion and red bell pepper until they are soft and fragrant.

• 3

  Add the shredded chicken breast, garlic powder, sea salt, and black pepper to the skillet, stirring to combine for 2 minutes.

• 4

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

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable, then divide the chicken filling between them.

• 6

  Roll the tortillas tightly and place them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese is beautifully melted.

• 9

  Garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.