NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 whole Corn tortillas

0.5 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

0.5 cup Tomato puree

0.25 cup Chicken broth

1 tsp Chili powder

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Shredded cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

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

• 4

  In a small saucepan, whisk together the tomato puree, chicken broth, chili powder, cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes to thicken slightly.

• 5

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

• 6

  Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable.

• 7

  Divide the chicken mixture between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 8

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

• 9

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

• 10

  Garnish with fresh cilantro before serving.