NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 tsp Olive oil

0.5 tsp Chili powder

0.25 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).

• 2

  In a small saucepan, combine the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper. Simmer over low heat for 5 minutes to develop the flavors.

• 3

  Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, sautéing until softened and slightly caramelized.

• 4

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

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.

• 6

  Spread 2 tablespoons of the chili sauce on the bottom of a small baking dish.

• 7

  Place half of the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in the baking dish.

• 8

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

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving.