NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast, cooked and shredded

2 medium Corn tortillas

0.5 cup Ranchero sauce

0.5 oz Monterey Jack cheese, shredded

0.25 cup Red bell pepper, diced

0.25 cup White onion, diced

0.5 tsp Extra virgin olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a mixing bowl, combine the shredded chicken with the sautéed vegetables, sea salt, and black pepper, tossing well to incorporate.

• 4

  Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable, then fill each tortilla with the chicken mixture and roll tightly.

• 5

  Place the rolled tortillas seam-side down in a small baking dish and pour the ranchero sauce evenly over the top.

• 6

  Sprinkle the shredded Monterey Jack cheese over the sauce and bake for 15 minutes until the cheese is melted and the sauce is bubbling.

• 7

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