NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tbsp chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.5 oz monterey jack cheese

0.25 cup white onion

0.5 tsp avocado oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the diced white onion until soft and translucent.

• 3

  In a small mixing bowl, whisk together the tomato puree, chili powder, garlic powder, onion powder, ground cumin, and sea salt to create the red chili sauce.

• 4

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

• 5

  Briefly warm the corn tortillas in a dry pan or microwave until pliable so they do not crack.

• 6

  Fill each tortilla with the chicken and onion mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

  Bake for 15 minutes until the cheese is melted and bubbling, then garnish with fresh chopped cilantro before serving.