NUTRITION

SERVINGS

INGREDIENTS

5 oz Shredded chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Shredded cheddar cheese

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Ground cumin

0.25 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, sauté the diced yellow onion and minced garlic until soft and translucent.

• 3

  Add the shredded chicken to the skillet along with the cumin, chili powder, sea salt, and black pepper, tossing until the chicken is evenly seasoned.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 15 seconds until they are soft and pliable.

• 5

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

• 6

  Place a portion of the chicken mixture in the center of 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 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

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