NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup white onion

0.25 cup bell pepper

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375 degrees Fahrenheit.

• 2

  In a medium skillet over medium heat, add the avocado oil, diced white onion, and bell pepper, sautéing until the vegetables are softened.

• 3

  Add the shredded cooked chicken breast to the skillet and season with sea salt, black pepper, and garlic powder, stirring to combine.

• 4

  Pour 2 tablespoons of the red enchilada sauce into the chicken mixture to moisten the filling.

• 5

  Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are pliable and easy to roll.

• 6

  Place a portion of the chicken and vegetable mixture into each tortilla, roll tightly, and place seam-side down in a small baking dish.

• 7

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

• 8

  Sprinkle the shredded sharp cheddar cheese evenly over the sauce.

• 9

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted.

• 10

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