NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 medium Corn tortilla

0.5 cup Red enchilada sauce

0.5 cup Bell peppers

0.25 cup Red onion

0.5 oz Cheddar cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Dice the chicken breast into small, uniform bite-sized pieces for even cooking.

• 3

  Heat the avocado oil in a large skillet over medium heat and add the chicken, sautéing until lightly browned on all sides.

• 4

  Add the diced bell peppers and red onion to the skillet, continuing to cook for 4-5 minutes until the vegetables are tender-crisp.

• 5

  Stir in the sea salt, black pepper, and garlic powder to evenly coat the chicken and vegetable mixture.

• 6

  Slice the corn tortilla into thin, one-inch strips using a sharp knife or kitchen shears.

• 7

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

• 8

  Create the first layer using half of the tortilla strips, followed by half of the chicken and vegetable mixture, and a drizzle of sauce.

• 9

  Repeat the layers with the remaining tortillas, chicken, and sauce, then sprinkle the shredded cheddar cheese evenly over the top.

• 10

  Bake for 15-18 minutes until the sauce is bubbling and the cheese has completely melted.

• 11

  Remove from the oven and let it rest for 2 minutes before garnishing with fresh cilantro and serving warm.