NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.5 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a small skillet over medium heat and sauté the diced yellow onion and minced garlic until soft and translucent.

• 3

  In a mixing bowl, combine the shredded chicken breast with the sautéed onion and garlic, 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 pliable and easy to roll.

• 5

  Spread a thin layer of the remaining enchilada sauce onto the bottom of a small oven-safe baking dish.

• 6

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

• 7

  Pour the rest of the enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.

• 8

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

• 9

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