NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small 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

0.5 oz sharp cheddar cheese

0.25 cup white onion

0.25 cup green bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, combine the tomato puree, chili powder, ground cumin, garlic powder, and onion powder to create the red chili sauce.

• 3

  Simmer the sauce for 5 minutes, then season with sea salt and black pepper.

• 4

  Heat the olive oil in a skillet and sauté the diced white onion and green bell pepper until they are softened and fragrant.

• 5

  Stir the cooked shredded chicken breast into the skillet with the vegetables and add 2 tablespoons of the prepared sauce to moisten the mixture.

• 6

  Warm the corn tortillas briefly in a dry pan or microwave to make them pliable for rolling.

• 7

  Place a portion of the chicken and vegetable mixture into each tortilla, roll tightly, and place them seam-side down in a small baking dish.

• 8

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

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving.