NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 cup Bell pepper

0.25 cup Onion

0.5 oz Sharp cheddar cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan, whisk together the tomato puree, ancho chili powder, cumin, garlic powder, sea salt, and black pepper over medium heat until warmed through.

• 3

  Heat the avocado oil in a skillet and sauté the diced bell peppers and onions until they are softened and fragrant.

• 4

  Toss the cooked shredded chicken with 2 tablespoons of the prepared ancho sauce and the sautéed vegetables.

• 5

  Briefly warm the corn tortillas in a dry pan over medium heat for 30 seconds per side to make them pliable.

• 6

  Fill each tortilla with the chicken and vegetable mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining ancho sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.

• 8

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

• 9

  Garnish with chopped fresh cilantro before serving.