NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Red enchilada sauce

1 whole Corn tortillas

0.5 oz Cheddar cheese

0.25 cup White onion

1 clove Garlic

0.5 tsp Olive oil

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Canned green chiles

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

• 2

  Dice the chicken breast into small, uniform bite-sized pieces and finely chop the white onion and garlic.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic until they are soft and translucent.

• 4

  Add the diced chicken, ground cumin, sea salt, and black pepper to the skillet, cooking until the chicken is browned and cooked through.

• 5

  Stir in the canned green chiles and two tablespoons of the red enchilada sauce to the skillet to coat the chicken mixture evenly.

• 6

  Warm the corn tortillas in a dry pan or microwave until they are flexible and easy to roll.

• 7

  Place a portion of the chicken mixture and half of the cheddar cheese into the center of each tortilla, then roll them up tightly.

• 8

  Arrange the tortillas seam-side down in the baking dish, pour the remaining enchilada sauce over the top, sprinkle with the remaining cheese, and bake for 15 minutes until the cheese is melted and bubbling.