NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

1 clove garlic

0.25 cup diced bell pepper

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the minced garlic, shredded chicken, chili powder, ground cumin, sea salt, and black pepper to the skillet, stirring for 2 minutes to combine.

• 4

  Warm the corn tortillas in the microwave for 15 seconds or in a dry pan to make them pliable.

• 5

  Place a portion of the chicken mixture into each tortilla, roll tightly, and arrange seam-side down in a small baking dish.

• 6

  Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 7

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

• 8

  Remove from the oven and top with fresh cilantro before serving.