NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato sauce

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 cup red onion

0.25 cup red bell pepper

1 tsp avocado oil

1 oz Monterey Jack cheese

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375 degrees Fahrenheit.

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred it using two forks and season with half of the sea salt and black pepper.

• 3

  Heat the avocado oil in a skillet over medium heat and sauté the diced red onion and red bell pepper until softened, about 5 minutes.

• 4

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

• 5

  Warm the corn tortillas slightly in a dry pan so they are pliable, then dip each one into the sauce to lightly coat both sides.

• 6

  Place a portion of the shredded chicken and sautéed vegetables in the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.