NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

2 whole corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.5 tsp ground cumin

0.25 cup white onion

0.25 cup bell pepper

0.5 oz Monterey Jack cheese

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over low heat, whisk together the tomato puree, ancho chili powder, ground cumin, and half of the sea salt to create a smooth sauce, simmering for 5 minutes.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion, bell pepper, and minced garlic until the vegetables are softened and translucent.

• 4

  Shred the chicken breast and combine it in a mixing bowl with the sautéed vegetables and 2 tablespoons of the prepared ancho sauce.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are pliable and easy to roll.

• 6

  Distribute the chicken and vegetable mixture evenly between the tortillas, roll them tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

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

• 9

  Season with the remaining sea salt and black pepper before serving hot.