NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

2 small corn tortillas

0.5 cup tomato puree

0.25 cup onion, diced

1 clove garlic, minced

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.5 oz sharp cheddar cheese, shredded

1 tsp olive oil

1 tbsp fresh cilantro, chopped

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 onions and minced garlic until they are soft and translucent.

• 3

  Stir in the tomato puree, chili powder, ground cumin, and sea salt; simmer the sauce for 5 minutes to allow the flavors to meld.

• 4

  In a medium bowl, toss the shredded chicken with 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas in a dry pan for about 30 seconds per side until they are pliable and easy to roll.

• 6

  Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 7

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

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Garnish with fresh chopped cilantro before serving warm.