NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 cup bell pepper

0.25 cup onion

0.5 oz monterey jack cheese

1 tsp avocado oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.

• 3

  Stir in the cooked shredded chicken breast, ground cumin, chili powder, sea salt, and black pepper, cooking for 2-3 minutes to meld flavors.

• 4

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small baking dish.

• 5

  Briefly warm the corn tortillas in a dry pan until pliable, then fill each with the chicken and pepper mixture.

• 6

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 7

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

• 8

  Bake for 15-20 minutes until the sauce is bubbly and the cheese has completely melted.

• 9

  Garnish with freshly chopped cilantro before serving hot.