NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.25 cup tomato puree

0.5 oz sharp cheddar cheese

0.25 cup white onion

1 clove garlic

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced white onion and minced garlic until softened and fragrant.

• 3

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

• 4

  Place the cooked shredded chicken in a bowl and toss with two tablespoons of the prepared sauce to keep the filling moist.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave for 10 seconds to make them pliable and prevent cracking.

• 6

  Spread a thin layer of sauce in the bottom of a small oven-safe baking dish.

• 7

  Lay out each tortilla, fill with the chicken mixture and sautéed onions, then roll tightly and place seam-side down in the dish.

• 8

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

• 9

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 10

  Garnish with fresh cilantro and serve immediately.