NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 cup chicken bone broth

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan, whisk together the tomato puree, ancho chili powder, cumin, garlic powder, and chicken bone broth over medium heat until simmering.

• 3

  Heat the olive oil in a skillet and sauté the diced onion and bell pepper until soft and fragrant, about 5 minutes.

• 4

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

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and 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 top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro and serve immediately.