NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 oz Sharp cheddar cheese

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a medium skillet over medium heat and sauté the diced onions and bell peppers until they are softened and translucent.

• 3

  Add the pre-cooked shredded chicken breast to the skillet, seasoning with sea salt, black pepper, and garlic powder, and stir until well combined.

• 4

  Warm the corn tortillas in a dry pan or microwave for a few seconds until they are pliable and easy to roll.

• 5

  Spread a thin layer of red enchilada sauce on the bottom of a small baking dish.

• 6

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

• 7

  Pour the remaining red enchilada sauce over the top of the tortillas, ensuring they are well covered to prevent drying.

• 8

  Sprinkle the shredded sharp cheddar cheese evenly over the top.

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving.