NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 medium Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

1 tsp Olive oil

0.25 cup Onion

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  Add the shredded chicken, half of the chili powder, the ground cumin, sea salt, and black pepper to the skillet, stirring until well combined.

• 4

  In a small mixing bowl, whisk together the tomato puree with the garlic powder and the remaining chili powder to create the red chili sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or the microwave until they are pliable and easy to roll without cracking.

• 6

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

• 7

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

• 8

  Bake for 15 minutes or until the cheese is melted and the sauce is bubbling.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving.