NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.25 cup Chicken broth

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Cheddar cheese

0.25 cup Bell pepper

0.25 cup Onion

1 tsp Olive oil

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish.

• 2

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

• 3

  In a small saucepan, whisk together tomato puree, chicken broth, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper; simmer for 5 minutes.

• 4

  In a bowl, toss the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side until pliable.

• 6

  Distribute the chicken mixture evenly between the tortillas, roll them up tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 minutes until the sauce is bubbly and the cheese has melted beautifully.