NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Bell pepper

0.5 oz Sharp cheddar cheese

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Poach the chicken breast in simmering water for 12 minutes until cooked through, then shred with two forks.

• 3

  In a small skillet, heat the olive oil over medium heat and sauté the diced onion and bell pepper until softened.

• 4

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

• 5

  In a small saucepan, whisk together the tomato puree with the remaining chili powder, cumin, garlic powder, sea salt, and black pepper, simmering for 3 minutes.

• 6

  Lightly dip each corn tortilla into the sauce to coat, then fill with the chicken mixture and roll tightly.

• 7

  Place the rolled tortillas seam-side down in a baking dish, pour the remaining sauce over the top, sprinkle with the shredded cheddar cheese, and bake for 15 to 20 minutes until the cheese is melted and bubbling.