NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 tsp avocado oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, sauté the diced white onion in avocado oil until translucent and fragrant.

• 3

  In a mixing bowl, combine the shredded chicken with the sautéed onions, chili powder, ground cumin, and sea salt.

• 4

  Warm the corn tortillas briefly in a dry pan or wrapped in a damp paper towel in the microwave to make them pliable.

• 5

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

• 6

  Dip each tortilla into the remaining sauce, fill with the chicken mixture, and roll tightly.

• 7

  Place the rolls seam-side down in the dish, then top with the remaining sauce and shredded Monterey Jack cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and golden.

• 9

  Garnish with fresh cilantro before serving.