NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 whole corn tortillas

0.5 cup tomato sauce

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 cup diced white onion

0.25 cup diced bell pepper

0.5 oz shredded sharp cheddar cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat olive oil in a small skillet over medium heat and sauté the white onion and bell pepper until they are soft and translucent.

• 3

  Add the cooked shredded chicken breast, sea salt, and black pepper to the skillet, tossing until well combined and warmed through.

• 4

  In a small mixing bowl, whisk together the tomato sauce, chili powder, ground cumin, and garlic powder to create a flavorful red chili sauce.

• 5

  Spread two tablespoons of the red chili sauce over the bottom of a small baking dish.

• 6

  Briefly warm the corn tortillas in a dry pan or microwave until pliable, then fill each with the chicken and pepper mixture.

• 7

  Roll the tortillas tightly and place them seam-side down in the baking dish.

• 8

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

• 9

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden crust.