NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp avocado oil

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 oz sharp cheddar cheese

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 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Sauté the diced onion and red bell pepper in avocado oil over medium heat until tender and translucent.

• 3

  In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 5

  Lightly toast the small corn tortillas in a dry skillet to soften, then fill each with the chicken mixture and roll tightly.

• 6

  Arrange the rolled tortillas in a baking dish, pour the remaining sauce over the top, and sprinkle with cheddar cheese.

• 7

  Bake at 375°F for 10 minutes until the cheese is bubbly and the edges are slightly crisp.

• 8

  Garnish with fresh chopped cilantro before serving.