NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 small corn tortillas

0.25 cup red chili sauce

0.25 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup bell pepper

0.25 tsp olive oil

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the shredded chicken breast, ground cumin, garlic powder, sea salt, and black pepper to the skillet, stirring for 2 minutes to incorporate the flavors.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 15 seconds until they are soft and pliable.

• 5

  Spread 2 tablespoons of the red chili sauce across the bottom of a small oven-safe baking dish.

• 6

  Place a portion of the chicken and pepper mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 12 to 15 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

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