NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.5 cup green chile enchilada sauce

0.5 oz monterey jack cheese

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the cooked, shredded chicken breast to the skillet along with the sea salt, black pepper, and cumin, tossing to combine.

• 4

  Spread 2 tablespoons of the green chile enchilada sauce on the bottom of a small oven-safe baking dish.

• 5

  Place one corn tortilla down, top with half of the chicken and pepper mixture, and a drizzle of sauce.

• 6

  Repeat the layer with the second tortilla, the remaining chicken, and the rest of the green chile sauce.

• 7

  Sprinkle the Monterey Jack cheese evenly over the top.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

  Garnish with fresh chopped cilantro before serving.