Nutrition Information (per serving)
1 lb skinless chicken breast halves, boned and defatted
1 tsp extra virgin olive oil
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced tomato
1 Tbsp cumin
1½ tsp chili powder
½ tsp sea salt
1 cup diced green chili
2 cups chicken stock
2 whole-wheat tortillas, about 10-in diameter
1 cup shredded cheddar cheese
- Cut chicken into 1-inch cubes. Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium-high heat until chicken is golden brown. Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
- Lightly coat an 8 by 8-inch baking pan with canola oil. Place 1 tortilla in bottom of pan. Spread half of chicken mixture over tortilla. Top with half of cheese mixture. Repeat process with remaining ingredients.
- Bake for 15 to 20 minutes, or until cheese is melted and lightly browned on top. Cut into 6 servings.