NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked chicken breast

2 medium Corn tortillas

0.5 cup Tomato sauce

0.25 cup Red onion

0.25 cup Bell pepper

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced red onion and bell pepper until softened, about 4 minutes.

• 3

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

• 4

  In a separate bowl, combine the shredded cooked chicken with the sautéed vegetables and 2 tablespoons of the prepared chili sauce.

• 5

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.

• 6

  Spread 2 tablespoons of the chili sauce across the bottom of a small oven-safe baking dish.

• 7

  Place half of the chicken mixture into each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish.

• 8

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

• 9

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

• 10

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