NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup yellow onion

0.5 cup bell pepper

1 clove garlic

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz cheddar cheese

1 tsp avocado oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  Add the shredded chicken, minced garlic, cumin, and half of the chili powder to the skillet, stirring for 2 minutes to combine the flavors.

• 4

  In a separate small bowl, whisk together the tomato puree, the remaining chili powder, sea salt, and black pepper to create the ranchero sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave until pliable, then fill each with the chicken and pepper mixture.

• 6

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

• 7

  Pour the ranchero sauce evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro before serving.