NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced yellow onion

0.25 cup diced green bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, chili powder, and garlic powder, mixing thoroughly to incorporate the spices.

• 4

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable so they do not crack when rolling.

• 5

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

• 6

  Pour the red enchilada sauce evenly over the tortillas and sprinkle the shredded cheddar cheese on top.

• 7

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

• 8

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