NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Chicken bone broth

0.5 oz Monterey Jack cheese

0.25 cup White onion

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 Avocado oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Poach chicken breast in water or broth until cooked through, then shred with two forks.

• 3

  In a small skillet, heat avocado oil over medium heat and sauté diced onion until translucent.

• 4

  Add tomato puree, chicken bone broth, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper to the skillet and simmer for 5 minutes.

• 5

  Toss the shredded chicken with 2 tablespoons of the prepared red sauce.

• 6

  Warm corn tortillas in a dry pan or microwave until pliable.

• 7

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

• 8

  Pour the remaining sauce over the tortillas and sprinkle with Monterey Jack cheese.

• 9

  Bake for 10-15 minutes until the cheese is melted and bubbly.

• 10

  Garnish with fresh cilantro before serving.