NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup low-sodium chicken broth

0.5 oz sharp cheddar cheese

0.25 cup bell pepper

0.25 cup yellow onion

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the shredded chicken, half of the chili powder, and the cumin to the skillet, stirring to combine until warmed through.

• 4

  In a small mixing bowl, whisk together the tomato puree, chicken broth, garlic powder, sea salt, black pepper, and the remaining chili powder to create the red chili sauce.

• 5

  Lightly coat the bottom of a small baking dish with two tablespoons of the prepared sauce.

• 6

  Place a portion of the chicken and vegetable mixture into each corn tortilla, roll them tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving.