NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 whole Corn tortillas

0.5 cup Tomato puree

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.5 oz Sharp cheddar cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

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

• 3

  Heat avocado oil in a skillet over medium heat and sauté diced yellow onion and green bell pepper until softened.

• 4

  Stir the shredded chicken breast into the skillet with two tablespoons of the ranchero sauce to moisten the filling.

• 5

  Warm the corn tortillas slightly in a dry pan, then fill each with the chicken mixture and roll tightly.

• 6

  Place the rolls seam-side down in a baking dish, top with the remaining ranchero sauce and shredded sharp cheddar cheese.

• 7

  Bake for 15 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.

• 8

  Garnish with fresh cilantro before serving.