NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup red onion

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the chicken breast in a pot of simmering water and cook for 12-15 minutes until fully cooked, then shred using two forks.

• 3

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

• 4

  Toss the shredded chicken with the lime juice, diced red onion, and 2 tablespoons of the prepared sauce to keep the filling moist.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they become soft and pliable.

• 6

  Spread a thin layer of the red chili sauce on the bottom of a small baking dish to prevent sticking.

• 7

  Fill each tortilla with the chicken mixture, roll tightly, and place them seam-side down in the prepared dish.

• 8

  Pour the remaining sauce over the rolled tortillas and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 15 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.

• 10

  Garnish with fresh cilantro before serving to add a bright finish.