NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 oz cheddar cheese

0.5 tsp avocado oil

0.25 cup red onion

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Place chicken breast in a pot of simmering water for 12-15 minutes until cooked through, then shred with two forks.

• 3

  Heat avocado oil in a small pan over medium heat and sauté diced red onion until translucent.

• 4

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

• 5

  Toss the shredded chicken with 2 tablespoons of the red chili sauce and the sautéed onions.

• 6

  Warm the corn tortillas slightly, fill each with the chicken mixture, roll tightly, and place seam-side down in a baking dish.

• 7

  Pour the remaining sauce over the tortillas and sprinkle with shredded cheddar cheese.

• 8

  Bake for 15-20 minutes until the cheese is bubbly and the edges are slightly crisp.

• 9

  Garnish with fresh cilantro before serving.