NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Corn tortilla

0.25 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.5 cup Zucchini

0.25 cup Red bell pepper

0.25 cup Onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Cumin

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the diced onion, bell pepper, and zucchini until they are tender-crisp.

• 3

  In a small mixing bowl, combine the shredded chicken with the sea salt, cumin, and garlic powder, tossing well to coat the meat evenly.

• 4

  Cut the corn tortilla into bite-sized strips or small squares.

• 5

  Spread a tablespoon of the enchilada sauce on the bottom of the baking dish, then layer half of the tortilla strips, followed by the chicken and vegetable mixture.

• 6

  Top with the remaining tortilla strips and pour the rest of the enchilada sauce over the top, ensuring everything is moistened.

• 7

  Sprinkle the shredded cheddar cheese over the dish and bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted and slightly golden.

• 8

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