NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion and bell pepper until they are softened and fragrant.

• 3

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

• 4

  In a separate small bowl, whisk together the tomato puree with the remaining spices to create a clean red chili sauce.

• 5

  Spread two tablespoons of the sauce across the bottom of a small oven-safe baking dish.

• 6

  Briefly warm the corn tortillas in a dry pan to make them pliable, then fill each generously with the chicken mixture and roll them tightly.

• 7

  Arrange the tortillas seam-side down in the baking dish, pour the remaining sauce over the top, and sprinkle with the shredded sharp cheddar cheese.

• 8

  Bake for 15 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro before serving.