NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium corn tortillas

0.5 cup red enchilada sauce

0.25 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

0.06 whole avocado

PREPARATION

• 1

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

• 2

  Heat avocado oil in a skillet over medium heat, then sauté the diced onion and red bell pepper until they are soft and fragrant.

• 3

  In a medium bowl, combine the shredded chicken breast with the sautéed vegetables, ground cumin, and chili powder.

• 4

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

• 5

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

• 6

  Pour the red enchilada sauce evenly over the tortillas and top with the shredded sharp cheddar cheese.

• 7

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

• 8

  Remove from the oven and garnish with fresh avocado slices, chopped cilantro, sea salt, and black pepper before serving.