NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

0.25 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred with two forks.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and red onion until softened.

• 4

  In a small bowl, toss the shredded chicken with the sautéed vegetables, sea salt, black pepper, chili powder, and cumin.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side to make them pliable.

• 6

  Spread 2 tablespoons of the red enchilada sauce in the bottom of a small baking dish.

• 7

  Divide the chicken mixture between the two tortillas, roll them up tightly, and place them seam-side down in the dish.

• 8

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

• 9

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

• 10

  Garnish with fresh cilantro before serving.