NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup yellow onion

0.25 cup green bell pepper

0.5 tsp extra virgin olive oil

0.5 oz shredded sharp cheddar cheese

1 tsp chili powder

0.5 tsp ground cumin

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 with a touch of oil.

• 2

  In a skillet over medium heat, add the olive oil, diced onion, and green bell pepper, sautéing until the vegetables are softened and fragrant.

• 3

  In a medium bowl, combine the shredded chicken breast with the sautéed vegetables, chili powder, cumin, sea salt, and black pepper.

• 4

  Prepare the ranchero sauce by simmering the tomato puree in the same skillet for 3-4 minutes until slightly thickened.

• 5

  Warm the corn tortillas briefly in the microwave or on a dry pan to make them pliable.

• 6

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

• 7

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

• 8

  Pour the remaining ranchero sauce over the top and sprinkle evenly with the shredded sharp cheddar cheese.

• 9

  Bake for 15-18 minutes until the cheese is melted and the sauce is bubbling.

• 10

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