NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced onions until they are soft and translucent.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken with the sautéed onions, sea salt, black pepper, and garlic powder.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 10 seconds until they are soft and pliable.

• 5

  Pour a small amount of the red enchilada sauce into the bottom of a small baking dish to prevent sticking.

• 6

  Dip each tortilla lightly into the remaining sauce, then place a portion of the chicken mixture in the center and roll tightly.

• 7

  Arrange the rolled tortillas seam-side down in the baking dish and pour the remaining sauce evenly over the top.

• 8

  Sprinkle the shredded Monterey Jack cheese over the center of the enchiladas.

• 9

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

• 10

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