NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.75 oz cheddar cheese

0.5 cup tomato sauce

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 cup red onion

0.25 cup green bell pepper

1 tsp avocado oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the chicken breast in a small pot of simmering water and cook for 12-15 minutes until fully cooked, then remove and shred with two forks.

• 3

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

• 4

  Heat the avocado oil in a skillet over medium heat and sauté the diced red onion and green bell pepper until softened and slightly caramelized.

• 5

  Toss the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 6

  Warm the corn tortillas briefly in a dry pan or microwave to make them pliable.

• 7

  Spread a spoonful of sauce on the bottom of a small baking dish.

• 8

  Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.

• 9

  Pour the remaining red chili sauce over the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 10

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

• 11

  Garnish with fresh chopped cilantro before serving warm.