NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 oz sharp cheddar cheese

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp yellow onion

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, sauté the finely diced yellow onion in olive oil until translucent and fragrant.

• 3

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

• 4

  Shred the cooked chicken breast and combine it with 2 tablespoons of the prepared sauce in a mixing bowl until evenly coated.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side until pliable so they do not crack when rolling.

• 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 the baking dish.

• 7

  Top the tortillas with the remaining red chili sauce and a layer of shredded sharp cheddar cheese.

• 8

  Bake for 15 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Finish with a sprinkle of fresh cilantro and serve immediately while hot.