NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 oz sharp cheddar cheese

1 tsp chili powder

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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 opaque throughout, then remove and shred with two forks.

• 3

  Heat the avocado oil in a small skillet over medium heat and sauté the finely diced onion and minced garlic until soft and translucent.

• 4

  Stir in the tomato puree, chili powder, cumin, smoked paprika, sea salt, and black pepper, allowing the sauce to simmer for 5 minutes.

• 5

  Lightly dip each corn tortilla into the warm sauce to soften, then fill each with the shredded chicken and a tablespoon of sauce.

• 6

  Roll the tortillas tightly and place them seam-side down in a small baking dish.

• 7

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

• 8

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