NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.25 cup onion

0.25 cup bell pepper

0.5 oz cheddar cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, sauté the diced onion and bell pepper in olive oil until they are tender and slightly caramelized.

• 3

  Place the cooked chicken breast in a bowl and shred it with two forks, then toss with the garlic powder, cumin, and half of the chili powder.

• 4

  In a small saucepan, combine the tomato puree with the sea salt, black pepper, and the remaining chili powder, simmering for 5 minutes to develop the ranchero flavor.

• 5

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

• 6

  Divide the shredded chicken and sautéed vegetables evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the warm ranchero sauce over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 12 to 15 minutes until the cheese is melted and the edges of the tortillas are slightly crisp.