NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium 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 bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Chili powder

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, add the olive oil and sauté the diced onion and bell pepper until they are soft and translucent.

• 3

  Add the shredded chicken to the skillet along with the sea salt, chili powder, and garlic powder, tossing until the chicken is evenly coated and fragrant.

• 4

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

• 5

  Pour 2 tablespoons of the red enchilada sauce into the bottom of the prepared baking dish to prevent sticking.

• 6

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

• 7

  Pour the remaining enchilada sauce over the top of 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 into a golden crust.

• 9

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