NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.25 oz sharp cheddar cheese

0.25 cup yellow onion

1 clove garlic

0.5 tsp olive oil

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and minced garlic until they are soft and translucent.

• 3

  In a medium bowl, combine the shredded cooked chicken breast with the sautéed onions, garlic, cumin, chili powder, sea salt, and black pepper.

• 4

  Warm the corn tortillas in a dry pan or wrapped in a damp paper towel in the microwave for 30 seconds until they are soft and pliable.

• 5

  Spread two tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.

• 6

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

• 7

  Top the tortillas with the remaining red enchilada sauce and sprinkle the shredded sharp cheddar cheese evenly over the top.

• 8

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

• 9

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