NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato sauce

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup white onion

0.5 cup bell pepper

1 tsp extra virgin olive oil

0.5 oz shredded cheddar cheese

1 tbsp fresh cilantro

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onions and bell peppers until they are softened and slightly caramelized.

• 3

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

• 4

  In a separate bowl, combine the shredded chicken with 2 tablespoons of the prepared chili sauce and the sautéed vegetables, mixing well to coat.

• 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 and vegetable mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.

• 7

  Pour the remaining 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

  Remove from the oven and garnish with fresh chopped cilantro before serving.