NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato sauce

0.25 cup white onion

0.25 cup green bell pepper

1 clove garlic

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz Monterey Jack cheese

1 tbsp fresh cilantro

0.25 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and green bell pepper until softened, about 5 minutes.

• 3

  Add the minced garlic, chili powder, and cumin to the skillet, stirring for 1 minute until fragrant.

• 4

  Stir in the shredded chicken breast, sea salt, and black pepper, tossing to coat the protein in the spices.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to prevent cracking, then fill each with the chicken and vegetable mixture.

• 6

  Place the rolled tortillas seam-side down in a baking dish, then pour the tomato sauce evenly over the top.

• 7

  Sprinkle the shredded Monterey Jack cheese over the sauce and bake for 15 to 20 minutes until the cheese is bubbly and golden.

• 8

  Garnish with fresh chopped cilantro before serving.