NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

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

0.25 cup Diced white onion

0.5 oz Shredded sharp cheddar cheese

1 tbsp Chopped fresh cilantro

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat a skillet over medium heat with the olive oil and sauté the diced white onion for 3-4 minutes until soft and translucent.

• 4

  Add the shredded chicken to the skillet with the onions and stir in 2 tablespoons of the prepared red chili sauce to moisten the meat.

• 5

  Briefly warm the corn tortillas in a dry pan or wrapped in a damp paper towel in the microwave for 20 seconds to make them pliable.

• 6

  Dip each tortilla into the remaining red chili sauce to coat both sides, then place a portion of the chicken mixture in the center and roll tightly.

• 7

  Arrange the rolled tortillas seam-side down in the prepared baking dish, pour any remaining sauce over the top, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 12 to 15 minutes until the sauce is bubbling and the cheese is completely melted, then garnish with fresh cilantro before serving.