NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 cup low-sodium chicken broth

0.5 oz sharp cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

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

  Poach the chicken breast in simmering water for 12-15 minutes until cooked through, then shred with two forks.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced bell peppers and red onions until they are tender and slightly caramelized.

• 4

  In a small saucepan, whisk together the tomato puree, chicken broth, chili powder, cumin, garlic powder, sea salt, and black pepper; simmer for 5 minutes to thicken slightly.

• 5

  In a mixing bowl, combine the shredded chicken, sautéed vegetables, and 2 tablespoons of the prepared red chili sauce.

• 6

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 7

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

• 8

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

• 9

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

• 10

  Top with freshly chopped cilantro before serving.