NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup white onion

0.25 cup green bell pepper

0.5 oz sharp cheddar cheese

1 tsp olive oil

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

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

• 3

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

• 4

  Toss the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared ancho sauce.

• 5

  Warm the corn tortillas in a dry pan until pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in a baking dish, pour the remaining sauce over the top, and sprinkle with shredded cheddar cheese.

• 7

  Bake for 15 minutes until the sauce is bubbling and the cheese is beautifully melted.