NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

1 tsp Extra virgin olive oil

0.25 cup Red onion

0.25 cup Red bell pepper

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan over low heat, whisk together the tomato puree, ancho chili powder, garlic powder, onion powder, cumin, and sea salt, allowing it to simmer for 5 minutes.

• 3

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

• 4

  In a mixing bowl, 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 skillet for 15 seconds per side until pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in a small baking dish, then pour the remaining ancho sauce over the top and sprinkle with the shredded cheddar cheese.

• 7

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 8

  Garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.