NUTRITION

SERVINGS

INGREDIENTS

4 oz shredded chicken breast

1.5 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded monterey jack cheese

0.25 cup white onion

0.25 cup green bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a skillet over medium heat, add olive oil and sauté the diced white onion and green bell pepper until they are soft and fragrant.

• 3

  In a medium mixing bowl, combine the shredded chicken breast, sautéed vegetables, sea salt, black pepper, and chili powder.

• 4

  Warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds until they are pliable.

• 5

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

• 6

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

• 7

  Evenly pour the remaining red enchilada sauce over the top of the rolled tortillas and sprinkle with the shredded monterey jack cheese.

• 8

  Bake for 15 to 20 minutes until the cheese is completely melted and the sauce is bubbling around the edges.

• 9

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