NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

2 small Corn tortillas

0.25 cup Tomato puree

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.5 oz Cheddar cheese

0.25 cup Bell peppers

0.25 cup Red onion

1 tsp 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 oven-safe baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion and bell peppers until they are tender and slightly caramelized.

• 3

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

• 4

  In a small saucepan, whisk together the tomato puree, garlic powder, and the remaining cumin and chili powder, simmering for 3 minutes to develop a smoky flavor profile.

• 5

  Warm the corn tortillas slightly in a dry pan to make them pliable, then dip each tortilla into the red chili sauce to coat both sides.

• 6

  Fill each tortilla with the chicken and vegetable mixture, roll them tightly, and place them seam-side down in the prepared baking dish.

• 7

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

• 8

  Bake for 12 to 15 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.