NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.5 ounce sharp cheddar cheese

0.25 cup white onion

0.25 cup red bell pepper

1 teaspoon extra virgin olive oil

1 teaspoon chili powder

0.5 teaspoon ground cumin

0.25 teaspoon garlic powder

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion and red bell pepper until they are softened and fragrant.

• 3

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

• 4

  In a separate bowl, combine the shredded cooked chicken breast with the sautéed vegetables and two tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry pan or microwave for a few seconds until they are pliable and easy to roll.

• 6

  Place a generous portion of the chicken and vegetable mixture into the center of each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted and turned slightly golden.