NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

0 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) and lightly grease a small baking dish.

• 2

  In a medium skillet over medium heat, add the olive oil, diced red bell pepper, and yellow onion, sautéing until the vegetables are tender and slightly caramelized.

• 3

  In a mixing bowl, combine the cooked shredded chicken, sautéed vegetables, sea salt, black pepper, and garlic powder, tossing until the chicken is well-seasoned.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable and prevent tearing.

• 5

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

• 6

  Lay each tortilla flat, fill with the chicken mixture, and roll tightly, placing them seam-side down in the baking dish.

• 7

  Pour the remaining red enchilada sauce evenly over the top of the tortillas and sprinkle with the shredded sharp cheddar cheese.

• 8

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

• 9

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