NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.25 cup tomato puree

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup diced bell peppers

0.25 cup diced white onion

0.5 oz shredded Monterey Jack cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the onions and bell peppers until they are softened and fragrant.

• 3

  In a medium mixing bowl, combine the shredded chicken with the sautéed vegetables, half of the chili powder, the ground cumin, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the tomato puree, the remaining chili powder, and the garlic powder to create the red chili sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave until they are pliable, then fill each tortilla with the chicken and vegetable mixture.

• 6

  Place the rolled tortillas seam-side down in a small baking dish, pour the red chili sauce evenly over the top, and sprinkle with the Monterey Jack cheese.

• 7

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