NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup white onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Poach or grill the chicken breast until fully cooked, then shred it using two forks.

• 3

  In a small skillet, heat the avocado oil over medium heat and sauté the diced white onion until soft and translucent.

• 4

  In a mixing bowl, combine the shredded chicken, sautéed onion, sea salt, black pepper, chili powder, and 2 tablespoons of the red enchilada sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 6

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

• 7

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

• 8

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

• 9

  Garnish with freshly chopped cilantro before serving.