NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.25 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp olive oil

0.75 oz sharp cheddar cheese

0.25 cup yellow onion

0.25 cup red bell pepper

1 tsp ancho chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp nonfat Greek yogurt

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, chicken broth, olive oil, ancho chili powder, cumin, garlic powder, and sea salt. Simmer for 5 minutes until slightly thickened.

• 3

  Finely dice the onion and red bell pepper. Sauté them in a non-stick skillet over medium heat until softened, about 4 minutes.

• 4

  Add the pre-cooked shredded chicken breast to the skillet with the vegetables and toss with 2 tablespoons of the prepared ancho sauce to moisten.

• 5

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

• 6

  Dip each tortilla into the sauce to lightly coat, then fill with the chicken and vegetable mixture. Roll tightly and place seam-side down in a small baking dish.

• 7

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

• 8

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

• 9

  Garnish with a dollop of nonfat Greek yogurt and freshly chopped cilantro before serving.