NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup White onion

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tbsp Water

1 tsp Olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, whisk together the tomato puree, water, chili powder, ground cumin, sea salt, and garlic powder.

• 3

  Simmer the sauce for 5 minutes until the flavors meld and it thickens slightly, then set aside.

• 4

  In a small skillet, sauté the diced white onion in olive oil until translucent and soft.

• 5

  Add the cooked shredded chicken breast to the skillet with the onions, tossing to warm through and combine.

• 6

  Lightly warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.

• 7

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

• 8

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

• 9

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

• 10

  Garnish with fresh chopped cilantro before serving.