NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Shredded Monterey Jack cheese

0.25 cup Diced white onion

0.25 cup Diced bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, garlic powder, and ground cumin.

• 4

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

• 5

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

• 6

  Pour the red enchilada sauce evenly over the tortillas and top with the shredded Monterey Jack cheese.

• 7

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

• 8

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