NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

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 (190°C).

• 2

  Heat the avocado oil in a small skillet over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.

• 3

  In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, garlic powder, and 2 tablespoons of the red enchilada sauce. Mix well to incorporate.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable.

• 5

  Spread 2 tablespoons of the enchilada sauce on the bottom of a small baking dish.

• 6

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

• 7

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

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted.

• 9

  Garnish with fresh cilantro before serving.