NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Monterey Jack cheese

1 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Season the chicken breast with a pinch of salt and pepper, then poach or pan-sear until fully cooked and shred it using two forks.

• 3

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

• 4

  Add the shredded chicken, ground cumin, chili powder, sea salt, and black pepper to the skillet, stirring well to incorporate all the flavors.

• 5

  Lightly toast the corn tortillas in a dry pan for about 30 seconds per side until they are warm and pliable.

• 6

  Pour a small amount of the red enchilada sauce into the bottom of a baking dish to prevent sticking.

• 7

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

• 8

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

• 9

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

• 10

  Serve the enchiladas warm, topped with a dollop of plain Greek yogurt and a garnish of fresh cilantro.