NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

3 whole corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced yellow onion

0.25 cup diced red bell pepper

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the onion and bell pepper until softened, about 5 minutes.

• 3

  In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, and ground cumin, mixing until well incorporated.

• 4

  Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable and prevent cracking.

• 5

  Spread a thin layer of enchilada sauce on the bottom of the baking dish.

• 6

  Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.

• 7

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

• 8

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

• 9

  Garnish with fresh cilantro before serving.