NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup bell pepper

0.25 cup yellow onion

0.75 oz monterey jack cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan, combine the tomato puree, ancho chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper. Simmer over low heat for 5 minutes to develop the flavors.

• 3

  Heat avocado oil in a skillet over medium heat and sauté the diced bell peppers and onions until they are soft and slightly caramelized.

• 4

  In a mixing bowl, combine the cooked shredded chicken breast with the sautéed vegetables and 2 tablespoons of the prepared ancho sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 6

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

• 7

  Pour the remaining ancho chili sauce over the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

  Bake for 12-15 minutes until the sauce is bubbling and the cheese has melted completely.

• 9

  Garnish with freshly chopped cilantro before serving.