NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup white onion

0.5 cup bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Sauté the diced white onion and bell pepper in avocado oil over medium heat until the vegetables are softened and slightly caramelized.

• 3

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

• 4

  Warm the corn tortillas in a dry skillet for 15 seconds per side until they are pliable and easy to roll.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.

• 6

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

• 7

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

• 8

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

• 9

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