NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium corn tortillas

0.5 cup tomato puree

0.25 tsp olive oil

0.5 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred using two forks.

• 3

  In a small saucepan, heat the olive oil over medium heat and stir in the chili powder, cumin, garlic powder, and sea salt for 30 seconds until fragrant.

• 4

  Pour the tomato puree into the spice mixture and simmer for 5 minutes to allow the flavors to meld into a rich red sauce.

• 5

  Sauté the diced red onion and bell pepper in a non-stick skillet until softened, then toss them with the shredded chicken and 2 tablespoons of the prepared 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

  Place the rolled tortillas seam-side down in a small baking dish, top with the remaining red chili sauce, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted, then garnish with fresh cilantro before serving.