NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.25 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp sharp cheddar cheese

0.25 cup green bell pepper

0.25 cup white onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the avocado oil in a skillet over medium heat and sauté the diced white onion and green bell pepper until they are softened and translucent.

• 4

  Stir the cooked shredded chicken breast into the skillet with the vegetables to warm through and combine the flavors.

• 5

  Briefly steam the corn tortillas until they are soft and pliable, then fill each tortilla with the chicken and vegetable mixture.

• 6

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

• 7

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

• 8

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