NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tbsp Chili powder

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup White onion

0.75 oz Shredded Monterey Jack cheese

1 tbsp Fresh cilantro

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium-low heat, combine the tomato puree, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.

• 3

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

• 4

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

• 5

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds until they are soft and pliable.

• 6

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 7

  Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

  Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving.