NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

1 oz shredded Monterey Jack cheese

0.25 cup tomato puree

0.5 cup low-sodium chicken broth

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 olive oil

0.25 cup diced white onion

0.25 cup diced bell pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, whisk together the tomato puree, chicken broth, ancho chili powder, garlic powder, onion powder, ground cumin, and sea salt. Simmer for 5-7 minutes until the sauce has slightly thickened.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion and bell pepper until they are softened and fragrant, about 4 minutes.

• 4

  In a medium bowl, combine the cooked shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared ancho sauce.

• 5

  Warm the corn tortillas in a dry pan or the microwave for 15 seconds until they are soft and pliable.

• 6

  Place half of the chicken and vegetable mixture into each tortilla, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 7

  Pour the remaining ancho chili sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 10-12 minutes until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.

• 9

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