NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 whole Corn tortillas

0.25 tsp Olive oil

0.25 cup Red enchilada sauce

0.5 oz Cheddar cheese

0.25 cup Red onion

0.25 cup Bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Chili powder

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Diced the chicken breast into small cubes and sauté in olive oil over medium heat until golden and cooked through.

• 3

  Add the diced red onion and bell pepper to the pan, cooking until the vegetables are tender.

• 4

  Stir in the ground cumin, chili powder, sea salt, and black pepper until the chicken and vegetables are well coated.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side to make them pliable, then fill each with the chicken mixture.

• 6

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 7

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

• 8

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

• 9

  Garnish with fresh cilantro before serving hot.