NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.5 cup green enchilada sauce

2 oz diced green chiles

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.13 whole avocado

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the chicken breast in a small pot of simmering water and cook for 12-15 minutes until opaque, then shred using two forks.

• 3

  Heat olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent and aromatic.

• 4

  In a mixing bowl, combine the shredded chicken, sautéed onion and garlic, half of the diced green chiles, cumin, salt, and pepper.

• 5

  Spread 2 tablespoons of the green enchilada sauce on the bottom of a small baking dish.

• 6

  Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable.

• 7

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

• 8

  Pour the remaining green enchilada sauce and the rest of the diced green chiles over the top.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.

• 10

  Top with sliced avocado, fresh cilantro, and a squeeze of lime juice before serving.