NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato sauce

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup yellow onion

1 tsp olive oil

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small bowl, whisk together the tomato sauce, chili powder, cumin, garlic powder, and onion powder to create the red chili sauce.

• 3

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

• 4

  Combine the cooked, shredded chicken breast with the sautéed onions and 2 tablespoons of the prepared chili sauce in a mixing bowl.

• 5

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

• 6

  Fill each tortilla with half of the chicken mixture, roll them tightly, and place them seam-side down in a small oven-safe baking dish.

• 7

  Pour the remaining red chili sauce evenly over the tortillas and sprinkle with the shredded sharp cheddar cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro and serve immediately.