NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.5 oz Sharp cheddar cheese

1 tsp Chili powder

0.5 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) and lightly grease a small baking dish.

• 2

  In a small skillet, heat the olive oil over medium heat. Add the diced yellow onion and red bell pepper, sautéing until softened and slightly caramelized, about 5 minutes.

• 3

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

• 4

  In a separate bowl, combine the shredded chicken breast with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable.

• 6

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.