NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.25 cup Tomato puree

0.25 cup Chicken broth

1 oz Cheddar cheese

0.25 cup White onion

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with avocado oil.

• 2

  In a small saucepan over medium heat, whisk together the tomato puree, chicken broth, chili powder, cumin, garlic powder, sea salt, and black pepper until simmering.

• 3

  Sauté the diced white onion in a separate pan with a splash of water until translucent, then toss with the shredded cooked chicken and two tablespoons of the prepared red sauce.

• 4

  Warm the corn tortillas briefly in a dry skillet over medium heat for 30 seconds per side until they are soft and pliable.

• 5

  Fill each tortilla with half of the chicken and onion mixture, roll them up tightly, and place them seam-side down in the baking dish.

• 6

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

• 7

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