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

0.5 oz shredded Monterey Jack cheese

0.25 cup diced red onion

1 tbsp fresh cilantro

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Lightly grease a small oven-safe baking dish with the extra virgin olive oil.

• 4

  In a separate bowl, toss the shredded chicken with 2 tablespoons of the prepared sauce and the diced red onions.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side or in the microwave for 15 seconds until they are soft and pliable.

• 6

  Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place them seam-side down in the 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 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving.