NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp olive oil

0.25 cup red onion

0.25 cup bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  In a skillet over medium heat, sauté the diced red onion and bell pepper in olive oil until they are tender and fragrant.

• 3

  Combine the cooked shredded chicken with the sautéed vegetables, sea salt, black pepper, and garlic powder in a mixing bowl.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds to make them pliable and easy to roll.

• 5

  Spoon the chicken and vegetable mixture evenly into the center of each tortilla, then roll them up tightly.

• 6

  Arrange the rolled tortillas seam-side down in the baking dish and pour the red enchilada sauce over the top.

• 7

  Sprinkle with the shredded sharp cheddar cheese and bake for 15 minutes until the sauce is bubbling and the cheese is melted.

• 8

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