NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 whole corn tortillas

0.5 cup tomato puree

0.5 oz cheddar cheese

0.5 tsp olive oil

0.25 cup white onion

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced white onion until translucent and soft.

• 3

  In a medium bowl, combine the shredded cooked chicken breast with the sautéed onion, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Stir in 2 tablespoons of the tomato puree into the chicken mixture to moisten the filling.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable for rolling.

• 6

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

• 7

  Pour the remaining tomato puree over the top of the tortillas, spreading it evenly to cover the edges.

• 8

  Sprinkle the shredded cheddar cheese over the sauce layer.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 10

  Garnish with fresh chopped cilantro before serving warm.