NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 oz Sharp cheddar cheese

1 tsp Extra virgin olive oil

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

  Heat the extra virgin olive oil in a small skillet over medium heat and sauté the diced onion and red bell pepper until softened.

• 3

  In a medium bowl, toss the shredded chicken breast with half of the sautéed vegetables and two tablespoons of the tomato puree.

• 4

  Prepare the sauce by whisking the remaining tomato puree with chili powder, ground cumin, garlic powder, sea salt, and black pepper in a small bowl.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side until they are soft and pliable.

• 6

  Place a portion of the chicken filling into each tortilla, roll them up tightly, and arrange them seam-side down in a small baking dish.

• 7

  Pour the spiced red chili sauce evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

  Garnish with freshly chopped cilantro and serve warm.