NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

0.5 cup bell pepper

0.25 cup red onion

0.5 oz Monterey Jack cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper to create a smooth red chili sauce.

• 3

  Dice the bell pepper and red onion, then sauté them in a non-stick skillet over medium heat for 4-5 minutes until they are tender and slightly caramelized.

• 4

  In a medium bowl, combine the shredded cooked chicken breast with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in the microwave for 15-20 seconds or in a dry pan until they are soft and pliable.

• 6

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

• 7

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

• 8

  Pour the remaining red chili sauce evenly over the top of the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 9

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.

• 10

  Garnish with freshly chopped cilantro before serving hot.