NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 whole small corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup yellow onion

0.25 cup bell pepper

1 tsp olive oil

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 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.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened and slightly caramelized.

• 3

  In a small bowl, whisk together the tomato puree, ancho chili powder, garlic powder, cumin, sea salt, and black pepper to create the sauce.

• 4

  Combine the shredded chicken breast with two tablespoons of the prepared sauce and the sautéed vegetables in a mixing bowl.

• 5

  Warm the corn tortillas slightly to make them pliable, then dip each one into the sauce to coat both sides.

• 6

  Place a portion of the chicken filling in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

• 7

  Pour the remaining ancho chili sauce over the top of the rolled tortillas and sprinkle evenly with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Garnish with freshly chopped cilantro before serving hot.