NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup yellow onion

0.25 cup red bell pepper

0.5 tsp 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 and lightly grease a small baking dish.

• 2

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

• 3

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

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until they are pliable and easy to roll.

• 5

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

• 6

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

• 7

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

• 8

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