NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup yellow onion

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken, sautéed onions, sea salt, black pepper, chili powder, ground cumin, and 2 tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20 seconds until they are pliable.

• 5

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

• 6

  Pour the remaining red enchilada sauce evenly over the top of the rolled tortillas and sprinkle with the shredded sharp cheddar cheese.

• 7

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

• 8

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