NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded chicken breast

1.5 medium corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp nonfat Greek yogurt

0.25 oz shredded sharp cheddar cheese

0.25 cup white onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan over medium heat, combine the tomato puree, ancho chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper; simmer for 5 minutes until the sauce thickens slightly.

• 3

  In a medium bowl, toss the shredded chicken and diced white onion with 2 tablespoons of the prepared ancho sauce to moisten the filling.

• 4

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

• 5

  Divide the chicken mixture evenly between the tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 6

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

• 7

  Bake for 12 to 15 minutes until the sauce is bubbling and the cheese has completely melted.

• 8

  Garnish with a dollop of Greek yogurt and fresh cilantro before serving.