NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1.5 medium corn tortillas

0.25 cup tomato puree

0.5 oz shredded sharp cheddar cheese

0.25 cup white onion

0.25 cup bell pepper

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp olive oil

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, and sea salt. Simmer for 3-5 minutes until the flavors meld, then set aside.

• 3

  Heat the olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until softened and slightly caramelized.

• 4

  In a mixing bowl, toss the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable so they do not crack.

• 6

  Place a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a small oven-safe 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 12-15 minutes until the sauce is bubbling and the cheese has melted beautifully.

• 9

  Garnish with fresh chopped cilantro before serving warm.