NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.25 cup water

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 oz shredded sharp cheddar cheese

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Spread 2 tablespoons of the prepared sauce onto the bottom of a small oven-safe baking dish.

• 4

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

• 5

  Divide the shredded chicken evenly between the two tortillas.

• 6

  Roll each tortilla tightly around the chicken and place them seam-side down into the baking dish.

• 7

  Pour the remaining red chili sauce evenly over the top of the tortillas.

• 8

  Sprinkle the shredded sharp cheddar cheese over the sauce.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 10

  Remove from the oven and garnish with fresh cilantro and finely diced red onion before serving.