NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese, shredded

0.25 cup white onion, diced

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

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

• 2

  In a medium bowl, combine the shredded chicken, diced onion, garlic powder, sea salt, and black pepper until well incorporated.

• 3

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable to prevent cracking.

• 4

  Spread 2 tablespoons of the red enchilada sauce on the bottom of the prepared baking dish.

• 5

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

• 6

  Pour the remaining enchilada sauce over the top of the tortillas, ensuring the edges are well-coated.

• 7

  Sprinkle the shredded Monterey Jack cheese evenly over the sauce.

• 8

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

• 9

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