NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked chicken breast

2 medium corn tortillas

0.25 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.25 cup diced bell pepper

0.25 cup diced white onion

1 tsp extra virgin olive oil

0.25 oz shredded sharp cheddar cheese

1 tbsp fresh cilantro

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, whisk together tomato puree, chicken broth, ancho chili powder, garlic powder, onion powder, ground cumin, sea salt, and black pepper.

• 3

  Simmer the sauce for 5 minutes until slightly thickened and aromatic.

• 4

  Heat olive oil in a skillet over medium heat and sauté the diced bell peppers and white onion until soft.

• 5

  In a medium bowl, combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared sauce.

• 6

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until pliable.

• 7

  Divide the chicken mixture evenly between the tortillas, roll them tightly, and place them seam-side down in a small baking dish.

• 8

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

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and golden.

• 10

  Garnish with fresh chopped cilantro before serving.