NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 oz shredded cheddar cheese

0.25 cup white onion

1 clove garlic

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a small saucepan over medium heat; sauté the diced white onion and minced garlic until translucent and fragrant.

• 3

  Stir in the tomato puree, chili powder, ground cumin, sea salt, and black pepper; simmer for 5 minutes to allow the smoky flavors to develop.

• 4

  In a small mixing bowl, toss the shredded chicken breast with 2 tablespoons of the prepared red chili sauce until evenly coated.

• 5

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

• 6

  Place a portion of the chicken mixture in the center of each tortilla, roll them tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is beautifully melted and golden.

• 9

  Garnish with freshly chopped cilantro before serving warm.