NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.5 cup red bell pepper

0.25 cup yellow onion

0 tsp extra virgin olive oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach or grill the chicken breast until cooked through, then shred it using two forks.

• 3

  In a skillet over medium heat, add the olive oil and sauté the diced bell pepper and onion until softened and slightly caramelized.

• 4

  In a medium bowl, combine the shredded chicken, sautéed vegetables, ground cumin, chili powder, sea salt, and black pepper.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable.

• 6

  Spread a spoonful of red enchilada sauce on the bottom of a small baking dish.

• 7

  Dip each tortilla into the remaining enchilada sauce to coat, then fill with the chicken mixture and roll tightly.

• 8

  Place the rolled tortillas seam-side down in the baking dish and pour the remaining sauce over the top.

• 9

  Sprinkle with shredded Monterey Jack cheese and bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.

• 10

  Let rest for 5 minutes before serving.