NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked chicken breast

2 small Corn tortillas

0.5 cup Tomato sauce

0.5 oz Cheddar cheese

0.25 cup Yellow onion

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  In a small saucepan over medium heat, whisk together the tomato sauce, chili powder, cumin, garlic powder, sea salt, and black pepper until the sauce is warm and aromatic.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion until it is soft and translucent.

• 4

  In a medium mixing bowl, combine the cooked shredded chicken with the sautéed onions and 2 tablespoons of the prepared red sauce.

• 5

  Warm the corn tortillas in a dry skillet for about 30 seconds per side until they are pliable and easy to roll without cracking.

• 6

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

• 7

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

• 8

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