NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 medium Corn tortillas

0.5 cup Red enchilada sauce

0.25 oz Sharp cheddar cheese

0.25 cup Yellow onion

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Cumin

0.25 tsp Chili powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, sauté the diced yellow onion and minced garlic in avocado oil until softened and translucent.

• 3

  In a medium bowl, combine the shredded cooked chicken breast with the sautéed onion mixture, sea salt, cumin, and chili powder.

• 4

  Warm the corn tortillas in a dry pan or microwave for 15 seconds until pliable to prevent them from tearing.

• 5

  Spread 2 tablespoons of the red enchilada sauce on the bottom of a small baking dish.

• 6

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

• 7

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

• 8

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

• 9

  Garnish with freshly chopped cilantro before serving warm.