NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.25 cup tomato puree

0.25 cup low-sodium chicken broth

0.25 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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 red onion and bell pepper until softened, about 5 minutes.

• 3

  In a medium bowl, combine the cooked shredded chicken with the sautéed vegetables and half of the chili powder, cumin, garlic powder, salt, and pepper.

• 4

  In a separate small bowl, whisk together the tomato puree, chicken broth, and the remaining spices to create the red chili sauce.

• 5

  Spread a small spoonful of the sauce on the bottom of a small baking dish.

• 6

  Lightly warm the corn tortillas to make them pliable, then dip each one into the sauce to coat both sides.

• 7

  Place a portion of the chicken and vegetable mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

• 8

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

• 9

  Bake for 15 to 20 minutes until the sauce is bubbly and the cheese is melted.

• 10

  Garnish with fresh chopped cilantro before serving hot.