NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.25 cup tomato sauce

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz sharp cheddar cheese

2 tbsp diced green chiles

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred it using two forks.

• 3

  In a small mixing bowl, whisk together the tomato sauce, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper to create the red chili sauce.

• 4

  In a separate bowl, combine the shredded chicken with the diced green chiles and 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are soft and pliable.

• 6

  Divide the chicken and chile mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 7

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

• 8

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

• 9

  Garnish with freshly chopped cilantro and serve immediately while hot.