NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced white onion

0.25 cup diced green bell pepper

1 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a medium skillet over medium heat and sauté the diced onion and bell pepper for 4-5 minutes until softened.

• 3

  In a mixing bowl, combine the shredded chicken, sautéed vegetables, ground cumin, chili powder, sea salt, black pepper, and 2 tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable.

• 5

  Lay the tortillas flat and divide the chicken mixture evenly between them, rolling them up tightly.

• 6

  Place the rolled tortillas seam-side down in a small oven-safe baking dish.

• 7

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

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is fully melted and golden.

• 9

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