NUTRITION

SERVINGS

INGREDIENTS

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 red bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the onions and bell peppers until they are softened and fragrant.

• 3

  In a mixing bowl, combine the cooked shredded chicken with the sautéed vegetables, garlic powder, sea salt, and black pepper.

• 4

  Warm the corn tortillas slightly in a dry pan or the microwave for 10 seconds to make them pliable and prevent cracking.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.

• 6

  Evenly divide the chicken and vegetable mixture between the two tortillas, roll them up 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 to 20 minutes until the sauce is bubbling and the cheese has melted completely.

• 9

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