NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of avocado oil.

• 2

  In a medium skillet over medium heat, add the avocado oil along with the diced onion and red bell pepper.

• 3

  Sauté the vegetables for 5-7 minutes until they are softened and slightly caramelized.

• 4

  In a mixing bowl, combine the cooked shredded chicken with the sautéed vegetables, sea salt, and ground cumin.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of the prepared baking dish.

• 6

  Cut the corn tortillas into bite-sized strips or quarters to make layering easier.

• 7

  Place half of the tortilla pieces in the dish, followed by half of the chicken mixture and half of the remaining sauce.

• 8

  Repeat the layers with the remaining tortillas, chicken mixture, and sauce, then sprinkle the shredded cheddar cheese evenly over the top.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has completely melted and turned golden brown.

• 10

  Remove from the oven and let it rest for 5 minutes before garnishing with fresh chopped cilantro and serving.