NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz cheddar cheese

1 tsp extra virgin olive oil

0.25 cup white onion

0.25 cup bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion and bell pepper until they are soft and fragrant.

• 3

  Add the cooked chicken breast to the skillet along with the garlic powder, sea salt, black pepper, and two tablespoons of the red enchilada sauce, stirring to combine.

• 4

  Briefly warm the corn tortillas in a dry pan or microwave for 15 seconds until they are pliable and easy to roll without breaking.

• 5

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

• 6

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

• 7

  Bake for 15 minutes in the preheated oven until the sauce is bubbling and the cheese has melted into a golden layer.

• 8

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