NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup yellow onion

0.25 cup bell pepper

0.5 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat 1 tsp extra virgin olive oil in a skillet over medium heat and sauté 0.25 cup yellow onion and 0.25 cup bell pepper until they are soft and fragrant.

• 3

  Add 4 oz thinly sliced chicken breast to the skillet and season with 0.25 tsp sea salt, 0.25 tsp black pepper, and half of the ground cumin and garlic powder.

• 4

  Cook the chicken until it is opaque and fully cooked through, then remove from the heat and shred the meat using two forks.

• 5

  In a small bowl, whisk 0.5 cup tomato puree with 1 tsp chili powder and the remaining cumin and garlic powder to create a clean red chili sauce.

• 6

  Warm 2 medium corn tortillas in a dry pan for 10 seconds per side to make them pliable and prevent cracking.

• 7

  Fill each tortilla with the shredded chicken and pepper mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 8

  Pour the red chili sauce evenly over the tortillas and top with 0.5 oz shredded sharp cheddar cheese.

• 9

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

• 10

  Garnish with 1 tbsp fresh cilantro before serving.