NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 whole corn tortillas

0.5 cup tomato sauce

0.5 oz shredded cheddar cheese

0.25 cup white onion

1 tsp extra virgin olive oil

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

• 2

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

• 3

  In a medium bowl, combine the shredded chicken with the sautéed onions, ground cumin, garlic powder, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the tomato sauce and chili powder to create a simple red chili sauce.

• 5

  Warm the corn tortillas slightly in the microwave or a dry pan to make them pliable, then dip each one into the sauce to coat both sides.

• 6

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

• 7

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

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted completely.

• 9

  Remove from the oven and garnish with fresh cilantro before serving.