NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.25 cup diced onion

0.25 cup diced bell pepper

0.5 oz shredded Monterey Jack cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a medium skillet over medium heat and sauté the diced onion and bell pepper until softened, about 5 minutes.

• 3

  Add the shredded chicken, sea salt, cumin, and garlic powder to the skillet, stirring for 2-3 minutes until the chicken is well-seasoned and hot.

• 4

  Warm the corn tortillas in a dry skillet or 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 into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

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

• 9

  Garnish with fresh cilantro and serve immediately.