NUTRITION

SERVINGS

INGREDIENTS

3 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tbsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 oz Shredded cheddar cheese

0.25 cup Diced white onion

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  In a small saucepan over low heat, whisk together the tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper until fragrant and combined.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the white onions until they are soft and translucent.

• 4

  In a medium bowl, combine the shredded chicken with the sautéed onions and two tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry pan for 10 seconds per side until they are pliable and easy to roll.

• 6

  Spread a thin layer of sauce on the bottom of the baking dish.

• 7

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

• 8

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

• 9

  Bake for 15 to 18 minutes until the cheese is melted and bubbly.

• 10

  Garnish with fresh cilantro before serving hot.