NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, cooked and shredded

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese, shredded

0.25 cup Yellow onion, diced

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced onion until it is soft and translucent.

• 3

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

• 4

  Briefly warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable and prevent cracking.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

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