NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.25 cup diced yellow onion

0.25 cup diced bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp garlic powder

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the onions and bell peppers until softened and translucent.

• 3

  Add the shredded chicken, sea salt, and garlic powder to the skillet, stirring for 2 minutes to combine the flavors.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 15 seconds until they are soft and pliable.

• 5

  Pour 2 tablespoons of the red enchilada sauce into the bottom of a small oven-safe baking dish to prevent sticking.

• 6

  Divide the chicken and vegetable mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the dish.

• 7

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

• 8

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

• 9

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