NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

0.25 cup Diced yellow onion

0.25 cup Diced bell pepper

0.5 oz Shredded cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

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

• 3

  Heat olive oil in a skillet over medium heat; sauté onion and bell pepper until softened.

• 4

  Stir the shredded chicken into the skillet with 2 tablespoons of the red sauce to moisten.

• 5

  Warm the corn tortillas in a dry pan or microwave for 10 seconds until pliable.

• 6

  Spread a spoonful of sauce in a small baking dish.

• 7

  Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.

• 8

  Pour the remaining sauce over the tortillas and sprinkle with shredded cheddar cheese.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.

• 10

  Garnish with fresh cilantro before serving.