NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 small corn tortillas

0.5 cup tomato puree

0.5 oz Monterey Jack cheese, shredded

0.5 tsp olive oil

0.25 cup yellow onion, diced

0.25 cup bell pepper, diced

1 tsp chili powder

0.5 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 saucepan over medium-low heat, whisk together the tomato puree, chili powder, ground cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes until the flavors meld.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and bell pepper until they are soft and translucent.

• 4

  In a medium mixing bowl, combine the shredded chicken breast, 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 they are soft and pliable.

• 6

  Lay the tortillas flat and distribute the chicken mixture evenly down the center of each.

• 7

  Roll the tortillas tightly and place them seam-side down in a small baking dish.

• 8

  Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the 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

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