NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast, cooked and shredded

2 small Corn tortillas

0.5 cup Tomato puree

0.5 oz Cheddar cheese, shredded

0.25 cup White onion, diced

0.25 cup Green bell pepper, diced

0.5 tsp Extra virgin olive oil

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium heat and sauté the onion and bell pepper until softened, about 4-5 minutes.

• 4

  In a mixing bowl, combine 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 10 seconds until pliable.

• 6

  Divide the chicken mixture evenly between the two tortillas, roll them tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

  Bake for 12-15 minutes until the cheese is melted and the sauce is bubbling.

• 9

  Garnish with fresh chopped cilantro before serving.