NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup red onion

0.25 cup bell pepper

0.5 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion and bell pepper until softened.

• 3

  In a medium bowl, combine the cooked shredded chicken, sautéed vegetables, cumin, garlic powder, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the tomato puree and chili powder to create a quick red chili sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 6

  Spoon the chicken mixture into the center of each tortilla, roll them tightly, and place them seam-side down in the baking dish.

• 7

  Pour the red chili sauce over the tortillas, sprinkle with shredded cheddar cheese, and bake for 15 minutes until the sauce is bubbly.

• 8

  Garnish with fresh cilantro before serving.