NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 whole Small corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Shredded cheddar cheese

0.25 cup Diced red bell pepper

0.25 cup Diced yellow onion

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Ground cumin

0.25 tsp Chili powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.

• 3

  In a bowl, combine the shredded chicken, sautéed vegetables, sea salt, ground cumin, and chili powder.

• 4

  Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable.

• 5

  Pour a thin layer of enchilada sauce into the bottom of the baking dish.

• 6

  Dip each tortilla into the remaining enchilada sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the dish.

• 7

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

• 8

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

• 9

  Garnish with freshly chopped cilantro before serving.