NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 whole small corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup red onion

1 clove garlic

1 tsp chili powder

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  In a small saucepan over medium heat, whisk together the tomato puree, chili powder, cumin, sea salt, and black pepper to create a smoky red sauce.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion and minced garlic until they are softened and fragrant.

• 4

  Stir the shredded chicken breast into the skillet with the onions and add 2 tablespoons of the prepared red chili sauce to keep the filling moist.

• 5

  Warm the corn tortillas briefly in a dry pan or microwave for 10 seconds so they are pliable and easy to roll without cracking.

• 6

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

• 7

  Pour the remaining red chili sauce over the center of the tortillas and sprinkle with the shredded sharp cheddar cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving warm.