NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.25 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Poach the chicken breast in simmering water for 12 minutes until cooked through, then shred finely using two forks.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced onions and bell peppers until they are soft and translucent.

• 4

  In a large bowl, combine the shredded chicken with the sautéed vegetables, sea salt, black pepper, and chili powder.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side to ensure they are pliable and do not crack when rolled.

• 6

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

• 7

  Pour the red enchilada sauce evenly over 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 melted into a golden crust.

• 9

  Garnish with freshly chopped cilantro and serve immediately while hot.