NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 tsp extra virgin olive oil

1 oz shredded sharp cheddar cheese

0.25 cup white onion

0.25 cup green bell pepper

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

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

  Heat the olive oil in a small skillet over medium heat and sauté the diced onion and green bell pepper until they are soft and translucent.

• 3

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

• 4

  In a separate shallow bowl, thin the tomato puree with one tablespoon of water to create a smooth ranchero sauce.

• 5

  Dip each corn tortilla into the ranchero sauce to lightly coat both sides, then place a portion of the chicken mixture in the center of each.

• 6

  Roll the tortillas tightly and place them seam-side down in a small baking dish.

• 7

  Pour the remaining ranchero sauce over the top of the rolled tortillas and sprinkle evenly with the shredded cheddar cheese.

• 8

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

• 9

  Remove from the oven and garnish with fresh cilantro before serving warm.