NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 oz shredded Monterey Jack cheese

1 tsp olive oil

0.25 cup diced onion

1 clove garlic

1 tsp chili powder

0.5 tsp ground cumin

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 olive oil.

• 2

  In a small skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until they are soft and translucent, about 5 minutes.

• 3

  Stir in the tomato puree, chili powder, ground cumin, sea salt, and black pepper, allowing the sauce to simmer gently for 5-7 minutes until the flavors meld.

• 4

  In a medium mixing bowl, combine the cooked shredded chicken breast with 2 tablespoons of the warm red chili sauce to keep the protein moist.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable, then divide the chicken mixture evenly between the two tortillas.

• 6

  Roll each tortilla tightly and place them seam-side down in the prepared baking dish.

• 7

  Pour the remaining red chili sauce over the top of the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

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

• 9

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