NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.25 cup yellow onion, diced

0.25 cup red bell pepper, diced

5 oz chicken breast, cooked and shredded

0.25 cup tomato puree

0.5 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

2 small corn tortillas

0.5 oz monterey jack cheese, shredded

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

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

• 4

  In a separate bowl, toss the shredded chicken with half of the prepared ancho sauce and the sautéed vegetables.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave for 15 seconds to ensure they are pliable and won't crack.

• 6

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

• 7

  Pour the remaining sauce evenly over the top of the rolled tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden, gooey layer.