NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of oil.

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred it using two forks.

• 3

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

• 4

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

• 5

  In a separate bowl, toss the shredded chicken and sautéed vegetables with two tablespoons of the prepared red chili sauce.

• 6

  Briefly warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.

• 7

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

• 8

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

• 9

  Bake for 15-18 minutes until the cheese is melted and the sauce is bubbling around the edges.