NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a small baking dish by spreading one tablespoon of enchilada sauce across the bottom.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onions and bell peppers until they are softened and translucent.

• 3

  Add the shredded cooked chicken breast to the skillet along with the sea salt and garlic powder, stirring for 2 minutes until the mixture is fragrant and well combined.

• 4

  Warm the corn tortillas in a dry pan or wrapped in a damp paper towel in the microwave for 30 seconds to ensure they are pliable and won't crack.

• 5

  Place a generous portion of the chicken and pepper filling into the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 6

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

• 7

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

• 8

  Remove from the oven and let the enchiladas rest for 5 minutes before garnishing with freshly chopped cilantro and serving.