NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Olive oil

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Ancho chili powder

0.25 tsp Garlic powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the olive oil in a skillet and sauté the diced onion and red bell pepper until they are soft and translucent.

• 4

  Add the cooked shredded chicken to the skillet along with 2 tablespoons of the prepared ancho sauce to keep the filling moist.

• 5

  Lightly warm the corn tortillas in a dry pan until they are soft and pliable.

• 6

  Place a portion of the chicken and pepper mixture into each tortilla, roll them tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

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

• 9

  Garnish with a dollop of Greek yogurt and freshly chopped cilantro before serving.