NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 oz shredded cheddar cheese

0.25 cup white onion

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375 degrees Fahrenheit.

• 2

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

• 3

  In a separate bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to create a smooth red chili sauce.

• 4

  Combine the shredded chicken breast with the sautéed onions and two tablespoons of the prepared red chili sauce in a mixing bowl.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side until pliable, then fill each tortilla with the chicken mixture and roll them up tightly.

• 6

  Place the rolled tortillas seam-side down in a small baking dish, then pour the remaining red chili sauce evenly over the top.

• 7

  Sprinkle the shredded cheddar cheese over the sauce and bake for 15 minutes until the cheese is melted and the sauce is bubbling.