NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 whole Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup Yellow onion

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of oil.

• 2

  Poach the chicken breast in simmering water for 12 minutes until fully cooked, then shred it finely using two forks.

• 3

  Sauté the diced yellow onion in olive oil over medium heat until it becomes soft and translucent.

• 4

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

• 5

  Toss the shredded chicken and sautéed onions with two tablespoons of the prepared red chili sauce.

• 6

  Warm the corn tortillas slightly, dip each into the sauce, fill with the chicken mixture, and roll them up tightly.

• 7

  Arrange the tortillas seam-side down in the dish, pour the remaining sauce over the top, and sprinkle with shredded cheddar.

• 8

  Bake for 15 minutes until the cheese is melted and the edges are slightly crisp and golden.