NUTRITION

SERVINGS

INGREDIENTS

5 oz Shredded chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Shredded cheddar cheese

0.25 cup White onion

0.25 cup Bell pepper

1 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 (190°C).

• 2

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

• 3

  Add the shredded chicken, ground cumin, and sea salt to the skillet, stirring for 2 minutes until the flavors are well combined and the chicken is 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 ensure they are pliable.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Garnish with fresh cilantro before serving.