NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp diced green chiles

0.5 oz shredded cheddar cheese

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, combine the tomato puree, chicken broth, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper. Simmer for 5-7 minutes until the sauce slightly thickens.

• 3

  In a mixing bowl, combine the cooked shredded chicken with the diced green chiles and 2 tablespoons of the prepared red chili sauce to keep the filling moist.

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds until they are soft and pliable.

• 5

  Place a portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 6

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

• 7

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and slightly golden.