NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 small Corn tortillas

0.25 cup Tomato puree

0.25 cup Chicken bone broth

0.5 oz Monterey Jack cheese

0.25 cup Red onion

0.25 cup Red bell pepper

1 tsp Ancho chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the avocado oil over medium heat and sauté the diced red onion and bell pepper until softened and slightly caramelized.

• 3

  In a small bowl, whisk together the tomato puree, chicken bone broth, ancho chili powder, cumin, garlic powder, sea salt, and black pepper to create the sauce.

• 4

  Combine the shredded chicken breast with the sautéed vegetables and 2 tablespoons of the prepared ancho sauce.

• 5

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

• 6

  Dip each tortilla into the sauce to coat, then fill with the chicken mixture and roll tightly.

• 7

  Place the rolled tortillas seam-side down in a small baking dish, pour the remaining sauce over the top, and sprinkle with Monterey Jack cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.