NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.5 oz Cheddar cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of oil.

• 2

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

• 3

  Heat olive oil in a skillet over medium heat and sauté the diced peppers and onions until they are soft and translucent.

• 4

  In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, salt, and pepper to create a smooth sauce.

• 5

  Combine the shredded chicken and sautéed vegetables in a bowl with two tablespoons of the prepared red chili sauce.

• 6

  Briefly warm the corn tortillas in a dry pan to make them pliable, then fill each with the chicken mixture and roll tightly.

• 7

  Arrange the tortillas seam-side down in the baking dish, pour the remaining sauce over the top, and sprinkle with shredded cheddar cheese.

• 8

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