NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red chili sauce

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup white onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp cumin

0.25 tsp chili powder

1 tbsp fresh cilantro

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 white onion and red bell pepper until they are softened and translucent.

• 3

  Stir in the cooked shredded chicken breast, sea salt, cumin, and chili powder, tossing the mixture for 2 minutes until the flavors are well combined.

• 4

  Warm the corn tortillas in a dry pan or microwave for a few seconds until pliable to prevent them from breaking.

• 5

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

• 6

  Pour the red chili sauce evenly over the tortillas and sprinkle the shredded sharp cheddar cheese on top.

• 7

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

• 8

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