NUTRITION

SERVINGS

INGREDIENTS

5 oz organic cooked shredded chicken breast

1 small corn tortillas

0.5 oz shredded sharp cheddar cheese

0.5 cup organic tomato puree

0.25 cup diced yellow onion

0.25 cup diced red bell pepper

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Heat extra virgin olive oil in a skillet over medium heat and sauté the onion and bell pepper until softened.

• 3

  In a bowl, toss the shredded chicken with the sautéed vegetables, half the chili powder, cumin, garlic powder, salt, and pepper.

• 4

  In a separate small bowl, whisk together the tomato puree and the remaining spices to create the red sauce.

• 5

  Lightly coat the bottom of a small baking dish with a spoonful of the sauce.

• 6

  Warm the tortillas slightly, then dip each into the sauce, fill with the chicken mixture and half the cheese, and roll tightly.

• 7

  Arrange the rolled tortillas in the dish, top with the remaining sauce and cheese, and bake for 15 minutes until the cheese is bubbly.