NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup green enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup white onion

0.25 cup green bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, add the olive oil and sauté the diced onion and green bell pepper until they are soft and translucent.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast with the sautéed vegetables, sea salt, black pepper, and garlic powder.

• 4

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

• 5

  Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 6

  Pour the green enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 7

  Bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese has melted completely.

• 8

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