NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup diced white onion

0.25 oz shredded sharp cheddar cheese

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 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

  Heat the olive oil in a small skillet over medium heat and sauté the diced white onion until it becomes translucent and soft.

• 4

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

• 5

  Warm the corn tortillas in a dry pan for 10 seconds per side or in the microwave for 10 seconds until they are pliable.

• 6

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

• 7

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

• 8

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