NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 tbsp Diced green chiles

0.5 oz Monterey Jack cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small mixing 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.

• 3

  In a separate bowl, toss the shredded cooked chicken breast with the diced green chiles and 2 tablespoons of the prepared red chili sauce until well coated.

• 4

  Lightly grease a small oven-safe baking dish with the extra virgin olive oil.

• 5

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

• 6

  Place half of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 7

  Pour the remaining red chili sauce evenly over the top of the rolled tortillas and sprinkle with the shredded Monterey Jack 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 garnish with fresh cilantro before serving hot.