NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

1 medium corn tortilla

0.5 cup red enchilada sauce

0.5 cup bell pepper, diced

0.25 cup red onion, diced

0.5 oz cheddar cheese, shredded

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced bell peppers and red onions until they are soft and slightly caramelized.

• 3

  In a mixing bowl, combine the shredded chicken with the sea salt, black pepper, cumin, and 2 tablespoons of the red enchilada sauce.

• 4

  Cut the corn tortilla into 1-inch strips or bite-sized pieces.

• 5

  Spread a small spoonful of enchilada sauce on the bottom of a single-serve oven-safe baking dish.

• 6

  Layer half of the tortilla strips, followed by the chicken and vegetable mixture, and the remaining tortilla strips.

• 7

  Pour the remaining enchilada sauce over the top, ensuring all tortilla pieces are covered, and sprinkle with the shredded 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 let it stand for 5 minutes before garnishing with fresh cilantro and serving.