NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion and bell pepper until they are tender and translucent.

• 3

  In a medium bowl, combine the cooked shredded chicken breast with the sautéed vegetables, cumin, chili powder, sea salt, and black pepper.

• 4

  Stir in 2 tablespoons of the red enchilada sauce to the chicken mixture to ensure the filling remains moist during baking.

• 5

  Briefly warm the corn tortillas in a dry skillet or microwave for 10 seconds until they are pliable and easy to roll.

• 6

  Distribute the chicken filling evenly between the two tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 7

  Pour the remaining red enchilada sauce over the tortillas and sprinkle the shredded sharp cheddar cheese evenly across the top.

• 8

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