NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.25 cup Low-sodium chicken broth

0.5 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

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

  Poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred finely using two forks.

• 3

  In a small skillet over medium heat, add the olive oil and sauté the diced onion and red bell pepper until softened and fragrant.

• 4

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

• 5

  Combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce, mixing well to coat.

• 6

  Warm the corn tortillas in a dry pan for 30 seconds per side until pliable, then fill each with the chicken and vegetable mixture and roll tightly.

• 7

  Place the tortillas seam-side down in the baking dish, pour the remaining red chili sauce over the top, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted and slightly golden.