NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 small Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

0.5 tsp Avocado oil

1 tbsp Cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  In a small skillet, heat the avocado oil over medium heat and sauté the diced yellow onion until translucent and fragrant.

• 3

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

• 4

  Combine the shredded chicken breast with the sautéed onions and 2 tablespoons of the prepared red sauce in a mixing bowl.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then fill each with the chicken mixture.

• 6

  Roll the tortillas tightly and place them seam-side down in the baking dish, then pour the remaining sauce evenly over the top.

• 7

  Sprinkle with the shredded cheddar cheese and bake for 15 to 20 minutes until the sauce is bubbling and the cheese is melted.

• 8

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