NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the chicken breast in a small pot of simmering water and cook for 12-15 minutes until fully cooked, then remove and shred with two forks.

• 3

  While chicken cooks, heat olive oil in a skillet over medium heat. Sauté the diced onion and red bell pepper until softened and slightly caramelized.

• 4

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

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side to make them pliable.

• 6

  Mix the shredded chicken with 2 tablespoons of the red chili sauce and the sautéed vegetables.

• 7

  Divide the chicken mixture between the two tortillas, roll them tightly, and place them seam-side down in a small baking dish.

• 8

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

• 9

  Bake for 10-12 minutes until the sauce is bubbling and the cheese is melted and golden.