NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Shredded cheddar cheese

0.25 cup White onion

0.25 cup Red bell pepper

1 tsp Avocado 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

  Heat the avocado oil in a medium skillet over medium heat and sauté the diced white onion and red bell pepper until they are soft and translucent, about 5 minutes.

• 3

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

• 4

  Add 2 tablespoons of the red enchilada sauce to the chicken mixture and stir to combine, ensuring the filling is well-moistened.

• 5

  Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are pliable and easy to roll without cracking.

• 6

  Spoon a portion of the chicken filling into the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

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

• 9

  Remove from the oven and let rest for 5 minutes before garnishing with fresh chopped cilantro and serving.