NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.33 cup red enchilada sauce

0.25 cup white onion

0.25 cup bell pepper

1 tsp extra virgin olive oil

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of oil.

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion and bell pepper until they are softened and fragrant.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast with the ground cumin, sea salt, and 2 tablespoons of the red enchilada sauce to keep the meat moist.

• 4

  Briefly warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20 seconds to make them pliable.

• 5

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

• 6

  Pour the remaining red enchilada sauce over the center of the tortillas and sprinkle evenly with the crumbled feta cheese.

• 7

  Bake for 15 minutes until the sauce is bubbly and the edges of the tortillas are slightly crisp.

• 8

  Garnish with fresh chopped cilantro before serving warm.