NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium corn tortillas

0.25 cup red enchilada sauce

0.25 oz shredded Monterey Jack cheese

0.5 cup sliced red bell pepper

0.5 cup sliced poblano pepper

0.25 cup diced yellow onion

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the red bell pepper, poblano pepper, and yellow onion until they are tender and slightly charred.

• 3

  In a small bowl, toss the cooked shredded chicken with the ground cumin and sea salt until evenly coated.

• 4

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

• 5

  Cut the corn tortillas into thick strips and layer half of them over the sauce, followed by the seasoned chicken and the sautéed pepper mixture.

• 6

  Top with the remaining tortilla strips, the rest of the enchilada sauce, and the shredded Monterey Jack cheese.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted into a golden crust.

• 8

  Garnish with fresh cilantro and serve immediately while hot.