NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

1 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the avocado oil over medium heat and sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 3

  Place the cooked shredded chicken breast in a mixing bowl and combine it with the sautéed onion, garlic, sea salt, black pepper, and 2 tablespoons of the red enchilada sauce.

• 4

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

• 5

  Spread a thin layer of enchilada sauce on the bottom of a small baking dish, place the rolled tortillas seam-side down, and pour the remaining sauce over the top.

• 6

  Sprinkle with the shredded Monterey Jack cheese and bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.

• 7

  Garnish with fresh chopped cilantro before serving.