NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 whole corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 cup diced onion

1 tsp extra virgin olive oil

0.5 oz shredded cheddar cheese

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Poach or pan-sear the chicken breast until fully cooked, then shred it with two forks.

• 3

  In a small skillet, heat the olive oil over medium heat and sauté the diced onions until translucent.

• 4

  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.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side to make them pliable.

• 6

  Dip each tortilla into the red chili sauce to coat lightly, then fill with the shredded chicken and sautéed onions.

• 7

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

• 8

  Pour the remaining chili sauce over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted.

• 10

  Garnish with fresh cilantro before serving.