NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup yellow onion

0.25 cup green bell pepper

1 tsp olive oil

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and green bell pepper until they are soft and translucent.

• 3

  In a mixing bowl, combine the cooked shredded chicken with the sautéed vegetables, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Pour the tomato puree into the skillet used for the vegetables and simmer for 2 minutes to warm through and meld the flavors for the ranchero sauce.

• 5

  Lightly dip each corn tortilla into the warm ranchero sauce to soften, then fill each with the chicken and vegetable mixture and roll up tightly.

• 6

  Place the rolled tortillas seam-side down in the prepared baking dish and pour the remaining ranchero sauce evenly over the top.

• 7

  Sprinkle the shredded sharp cheddar cheese over the sauce and bake for 15 minutes until the cheese is melted and the edges are slightly crisp.