NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.75 oz shredded cheddar cheese

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion and bell pepper for 4 to 5 minutes until softened.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken, sautéed vegetables, sea salt, black pepper, ground cumin, and 2 tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 15 seconds to make them pliable.

• 5

  Place a portion of the chicken filling in the center of each tortilla, roll tightly, and place them seam-side down in the prepared baking dish.

• 6

  Pour the remaining red enchilada sauce over the tortillas, ensuring they are well-covered to prevent drying out.

• 7

  Top with the shredded cheddar cheese and bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.