NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.75 oz sharp cheddar cheese

0.5 cup tomato puree

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 clove garlic

0.5 tsp chili powder

0.25 tsp cumin

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

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred using two forks.

• 3

  Heat olive oil in a skillet over medium heat and sauté diced onions and bell peppers until tender.

• 4

  Add minced garlic, chili powder, and cumin to the skillet, stirring for 1 minute until fragrant.

• 5

  In a small bowl, combine the tomato puree with sea salt and black pepper to create the ranchero sauce.

• 6

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

• 7

  Fill each tortilla with the shredded chicken and sautéed vegetable mixture, then roll tightly.

• 8

  Place the tortillas seam-side down in a small oven-safe baking dish.

• 9

  Top the tortillas evenly with the ranchero sauce and sprinkle with shredded cheddar cheese.

• 10

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

• 11

  Garnish with freshly chopped cilantro before serving warm.