NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.25 cup white onion

0.25 cup bell pepper

0.5 oz shredded Monterey Jack cheese

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

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

• 3

  In a medium bowl, combine the shredded chicken with the sautéed vegetables and two tablespoons of the tomato puree.

• 4

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

• 5

  Briefly warm the corn tortillas in a dry skillet or microwave until they are pliable and easy to roll.

• 6

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

• 7

  Pour the ranchero sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is simmering and the cheese has melted into a bubbly, golden layer.

• 9

  Remove from the oven and garnish with fresh cilantro before serving.