NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Red chili sauce

0.5 oz Monterey Jack cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Olive oil

1 tbsp Fresh cilantro

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Cook chicken breast until internal temperature reaches 165°F, then shred finely with two forks.

• 3

  Heat olive oil in a skillet over medium heat and sauté diced bell peppers and onions until tender and fragrant.

• 4

  In a medium bowl, combine shredded chicken, sautéed vegetables, salt, and pepper.

• 5

  Briefly warm corn tortillas in a pan or microwave until they are pliable and easy to roll.

• 6

  Pour a thin layer of red chili sauce into the bottom of a small oven-safe baking dish.

• 7

  Divide the chicken filling between the tortillas, roll them tightly, and place them seam-side down in the dish.

• 8

  Pour the remaining red chili sauce over the top and sprinkle evenly with shredded Monterey Jack cheese.

• 9

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 10

  Garnish with fresh cilantro and serve immediately.