NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 cup white onion

0.25 cup bell pepper

0.25 oz shredded cheddar cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a small skillet, sauté the diced white onion and bell pepper in olive oil until they are soft and fragrant.

• 3

  In a bowl, toss the cooked shredded chicken with half of the chili powder and half of the ground cumin.

• 4

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

• 5

  Briefly warm the corn tortillas in a dry pan or microwave for 15 seconds to make them pliable enough to roll.

• 6

  Divide the chicken and sautéed vegetables evenly between the two tortillas, rolling them up tightly.

• 7

  Place the tortillas seam-side down in the baking dish and pour the red chili sauce evenly over the top.

• 8

  Sprinkle with the shredded cheddar cheese and bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.

• 9

  Garnish with chopped fresh cilantro and serve immediately.