NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded 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

0.25 tsp black pepper

0.25 cup white onion

0.25 cup green bell pepper

1 oz shredded sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, combine the tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper. Whisk until simmering and well combined, then remove from heat.

• 3

  In a medium mixing bowl, toss the shredded chicken breast with the diced white onion, diced green bell pepper, and 2 tablespoons of the prepared red chili sauce.

• 4

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are soft and pliable.

• 5

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

• 6

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

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 8

  Garnish with freshly chopped cilantro before serving warm.