NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 whole corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly coat a small baking dish with a tablespoon of the enchilada sauce.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced peppers and onions until they are tender and fragrant.

• 3

  In a mixing bowl, toss the shredded chicken with the sautéed vegetables, chili powder, cumin, sea salt, and black pepper until well combined.

• 4

  Quickly warm the corn tortillas in a dry pan or microwave for 10 seconds to ensure they are soft and easy to roll without breaking.

• 5

  Divide the chicken filling between the tortillas, roll them up snugly, and arrange them in the baking dish with the seam facing down.

• 6

  Pour the remaining vibrant red sauce over the top and sprinkle evenly with the shredded sharp cheddar cheese.

• 7

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

• 8

  Finish the dish with a sprinkle of fresh chopped cilantro for a pop of color and brightness before serving.