NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.25 cup diced white onion

0.25 cup diced green bell pepper

1 tsp extra virgin olive oil

0.5 oz shredded sharp cheddar cheese

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a medium skillet over medium heat and sauté the onion and bell pepper until they are soft and translucent.

• 3

  Add the shredded chicken, sea salt, and ground cumin to the skillet, stirring for 2-3 minutes until the mixture is well combined and heated through.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds to make them pliable.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

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