NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 oz sharp cheddar cheese

0.25 cup diced white onion

1 clove minced 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 (190°C).

• 2

  In a small saucepan, heat the extra virgin olive oil over medium heat and sauté the diced white onion and minced garlic until soft and translucent.

• 3

  Stir in the tomato puree, chili powder, ground cumin, sea salt, and black pepper; simmer the sauce for 5 minutes to allow flavors to meld.

• 4

  Place the shredded chicken in a small bowl and toss with 2 tablespoons of the prepared red chili sauce.

• 5

  Briefly warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are pliable and easy to roll.

• 6

  Distribute the chicken filling evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 7

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

• 8

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

• 9

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