NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.5 oz cheddar cheese

0.25 cup red onion

1 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish.

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the red onion until translucent and fragrant.

• 3

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

• 4

  In a separate bowl, combine the shredded chicken breast with 2 tablespoons of the prepared sauce and the sautéed onions.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the rolled tortillas seam-side down in the baking dish, top with the remaining red chili sauce, and sprinkle with the shredded cheddar cheese.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.