NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.25 cup yellow onion

0.25 cup red bell pepper

0.5 tsp extra virgin 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 and lightly grease a small oven-safe baking dish.

• 2

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

• 3

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

• 4

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

• 5

  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 prepared baking dish.

• 6

  Pour the red enchilada sauce evenly over the top of the tortillas, ensuring the edges are covered to prevent drying.

• 7

  Sprinkle the shredded cheddar cheese over the sauce.

• 8

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

• 9

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