NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium 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

1 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 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 a smooth red chili sauce.

• 3

  Heat the avocado oil in a skillet over medium heat and sauté the diced white onions until they are soft and translucent.

• 4

  Add the shredded chicken to the skillet along with 2 tablespoons of the prepared red chili sauce, tossing well to ensure the meat is flavorful and moist.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side until they are flexible and easy to roll.

• 6

  Place a portion of the chicken and onion mixture into each tortilla, roll them up tightly, and arrange them seam-side down in a small baking dish.

• 7

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