NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato sauce

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

0.5 tsp olive oil

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced red onion and bell pepper until they are softened and fragrant.

• 3

  In a mixing bowl, combine the shredded chicken breast with the sautéed vegetables, cumin, and half of the chili powder.

• 4

  Prepare the red chili sauce by stirring the garlic powder, sea salt, black pepper, and the remaining chili powder into the tomato sauce.

• 5

  Spread two tablespoons of the prepared sauce across the bottom of a small oven-safe baking dish.

• 6

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then divide the chicken mixture between them and roll them up tightly.

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Garnish with freshly chopped cilantro and serve immediately.