NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.25 cup tomato puree

0.25 cup chicken bone broth

1 tsp ancho chili powder

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 cup yellow onion

0.25 cup red bell pepper

1 tsp avocado oil

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

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 drop of avocado oil.

• 2

  In a skillet over medium heat, sauté the diced onion and red bell pepper in avocado oil until they become soft and fragrant.

• 3

  Stir in the shredded chicken breast, cumin, garlic powder, sea salt, and black pepper until the mixture is well combined and heated through.

• 4

  In a small saucepan, whisk together the tomato puree, chicken bone broth, and ancho chili powder, simmering for 5 minutes to create a thick sauce.

• 5

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

• 6

  Place a portion of the chicken and pepper mixture into each tortilla, roll them tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

  Bake for 15 minutes until the cheese is melted and the sauce is bubbling, then garnish with fresh cilantro before serving.