NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.5 oz Monterey Jack cheese

0.25 cup Plain Greek yogurt

0.25 cup Diced green bell pepper

0.25 cup Diced red onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over medium heat and sauté the bell peppers and onions until they are soft and fragrant.

• 3

  In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper to create the sauce.

• 4

  Mix the shredded chicken with two tablespoons of the prepared red chili sauce and the sautéed vegetables.

• 5

  Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll them up tightly.

• 6

  Place the tortillas seam-side down in the baking dish, pour the remaining sauce over the top, and sprinkle with Monterey Jack cheese.

• 7

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

• 8

  Serve warm with a dollop of plain Greek yogurt on top for a creamy finish.