Name: Chicken Enchiladas with Red Chili Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast, cooked and shredded; 1 tsp olive oil; 0.25 cup red onion, diced; 0.5 cup bell pepper, diced; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 2 whole corn tortillas; 0.5 cup red enchilada sauce, no sugar added; 0.5 oz Monterey Jack cheese, shredded; 1 tbsp fresh cilantro, chopped

Nutrition

Per serving

549 calories

Protein: 54g; 39% of calories
Carbs: 45g; 32% of calories
Fat: 18g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 375°F (190°C).
Heat the olive oil in a medium skillet over medium heat. Add the diced red onion and bell pepper, sautéing for 5 minutes until softened.
Add the shredded chicken, sea salt, black pepper, ground cumin, and garlic powder to the skillet. Stir well to combine and heat through for 2 minutes, then remove from heat.
Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable.
Spread 2 tablespoons of the enchilada sauce on the bottom of a small baking dish.
Place half of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle evenly with the Monterey Jack cheese.
Bake for 15 minutes until the sauce is bubbling and the cheese has melted.
Garnish with fresh chopped cilantro before serving.

Nutrition

Ingredients

Instructions

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