NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.33 cup red enchilada sauce

0.75 oz Monterey Jack cheese

0.25 cup red onion

0.25 cup green bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

0.25 whole lime

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium skillet over medium heat, add the olive oil, diced red onion, and green bell pepper, sautéing until the vegetables are softened and slightly caramelized.

• 3

  Place the cooked, shredded chicken breast in a bowl and mix with the sautéed vegetables, 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 1-2 tablespoons of the red enchilada sauce on the bottom of a small baking dish.

• 6

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 to 20 minutes, or until the sauce is bubbling and the cheese has melted completely.

• 9

  Remove from the oven and garnish with fresh chopped cilantro and a squeeze of fresh lime juice before serving.