NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded monterey jack cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

0.5 tsp 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.

• 2

  In a small non-stick skillet, sauté the diced white onion and bell pepper in olive oil over medium heat until the vegetables are softened and fragrant.

• 3

  In a medium mixing bowl, combine the shredded chicken breast with the sautéed onions and peppers, sea salt, black pepper, and garlic powder.

• 4

  Lightly warm the corn tortillas 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 onto the bottom of a small baking dish.

• 6

  Dip each tortilla into the remaining enchilada sauce to coat, then fill with the chicken and vegetable mixture.

• 7

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 8

  Pour the remaining enchilada sauce over the top of the rolled 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 completely melted.

• 10

  Garnish with chopped fresh cilantro before serving hot.