NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 whole small corn tortillas

0.5 cup tomato puree

0.5 oz cheddar cheese

0.5 cup bell pepper

0.25 cup onion

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Sauté the diced bell pepper and onion in olive oil over medium heat until the vegetables are softened and fragrant.

• 3

  Combine the shredded chicken with the sautéed vegetables and a pinch of ground cumin in a medium bowl.

• 4

  Whisk the tomato puree with chili powder, garlic powder, sea salt, black pepper, and the remaining cumin in a small bowl to create the sauce.

• 5

  Warm the corn tortillas slightly to prevent cracking, fill each with the chicken mixture, roll tightly, and place seam-side down in a baking dish.

• 6

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

• 7

  Bake at 375°F for 15 minutes until the sauce is bubbling and the cheese is perfectly melted.