NUTRITION

SERVINGS

INGREDIENTS

4.5 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 white onion

0.25 cup diced bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp chili powder

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the shredded chicken, sea salt, and chili powder to the skillet, stirring for 2 minutes until the chicken is well-seasoned and warm.

• 4

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

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then fill each with the chicken and vegetable mixture.

• 6

  Roll the tortillas tightly and place them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 minutes, or until the sauce is bubbling and the cheese has completely melted.

• 9

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