NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.5 oz Shredded sharp cheddar cheese

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

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

1 tbsp Fresh cilantro

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, sea salt, and black pepper to create the red chili sauce.

• 3

  Place a skillet over medium heat and add the extra virgin olive oil.

• 4

  Add the diced yellow onion to the skillet and sauté for 3-4 minutes until the pieces are soft and translucent.

• 5

  Stir the shredded chicken into the skillet along with 2 tablespoons of the prepared chili sauce to keep the meat moist.

• 6

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

• 7

  Lay the tortillas flat and divide the chicken mixture evenly between them, rolling each tightly.

• 8

  Place the rolled tortillas seam-side down in a small baking dish and pour the remaining red chili sauce over the top.

• 9

  Sprinkle the shredded sharp cheddar cheese evenly over the sauce.

• 10

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

• 11

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