NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 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

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced red onion until it becomes soft and translucent.

• 3

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

• 4

  In a separate bowl, combine the shredded cooked chicken with the sautéed onions and 2 tablespoons of the prepared red chili sauce, tossing until well coated.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable, then divide the chicken mixture evenly between them.

• 6

  Roll each tortilla tightly and place them seam-side down in a small oven-safe baking dish.

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Remove from the oven and top with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro before serving.