NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

1 oz Shredded cheddar cheese

0.25 cup White onion

0.25 cup Bell pepper

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a large skillet over medium heat, add the olive oil, diced onion, and diced bell pepper.

• 3

  Sauté the vegetables for 5-7 minutes until they are tender and the onions are translucent.

• 4

  Add the shredded chicken breast, sea salt, and ground cumin to the skillet, stirring for 2 minutes until the chicken is well-seasoned and hot.

• 5

  Pour about 2 tablespoons of the enchilada sauce into the bottom of a small baking dish and spread it evenly.

• 6

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

• 7

  Lay a tortilla flat, place half of the chicken and vegetable mixture in the center, and roll it up tightly.

• 8

  Place the rolled tortilla seam-side down in the baking dish and repeat with the second tortilla.

• 9

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

• 10

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 11

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