NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tbsp ancho chili powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup bell peppers

0.25 cup white onion

1 tsp avocado oil

0.5 oz cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Heat the avocado oil in a skillet over medium-high heat and sauté the diced bell peppers and white onion until they are tender and slightly charred.

• 4

  In a medium bowl, combine the sautéed vegetables with the cooked, shredded chicken breast.

• 5

  Lightly warm the corn tortillas, then dip each one into the warm ancho sauce to coat both sides.

• 6

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

• 7

  Pour the remaining 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 bubbly and the edges of the tortillas are slightly crisp.

• 9

  Garnish with fresh chopped cilantro before serving warm.