NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup tomato sauce

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup red onion

0.25 cup bell pepper

0.5 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a separate bowl, toss the shredded chicken with 2 tablespoons of the prepared sauce and the sautéed vegetables.

• 5

  Warm the corn tortillas briefly in a dry pan or microwave to make them pliable, then fill each with the chicken mixture and roll tightly.

• 6

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

• 7

  Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted perfectly.

• 8

  Garnish with fresh chopped cilantro before serving.