NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

1 tbsp Fresh cilantro

0.5 oz Sharp cheddar cheese

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Place the chicken breast in a small pot of simmering water and poach for 12-15 minutes until fully cooked, then remove and shred with two forks.

• 3

  While the chicken cooks, heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and red bell pepper until softened.

• 4

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

• 5

  In a separate bowl, combine the shredded chicken and sautéed vegetables with 2 tablespoons of the prepared red sauce to moisten the filling.

• 6

  Warm the corn tortillas in a dry pan for 30 seconds per side to make them pliable, then divide the chicken mixture between the two tortillas and roll them tightly.

• 7

  Place the rolled tortillas seam-side down in the baking dish, pour the remaining red sauce over the top, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the sauce is bubbly and the cheese has melted, then garnish with fresh chopped cilantro before serving.