NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp olive oil

0.5 oz Monterey Jack cheese

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp onion 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 saucepan over medium heat, combine the olive oil, ancho chili powder, cumin, oregano, garlic powder, and onion powder; toast for 1 minute until highly fragrant.

• 3

  Whisk in the tomato puree and chicken broth, simmering for 5-7 minutes until the sauce thickens slightly.

• 4

  Season the sauce with sea salt and black pepper, then remove from heat.

• 5

  Poach or bake the chicken breast until cooked through, then shred with two forks and toss with 2 tablespoons of the prepared sauce.

• 6

  Warm the corn tortillas in a dry skillet for 30 seconds per side to make them pliable and prevent cracking.

• 7

  Place a portion of shredded chicken in the center of each tortilla, roll tightly, and place seam-side down in a small baking dish.

• 8

  Pour the remaining ancho sauce evenly over the tortillas and top with shredded Monterey Jack cheese.

• 9

  Bake for 10-12 minutes until the cheese is bubbly and the edges of the tortillas are slightly crisp.

• 10

  Garnish with fresh chopped cilantro before serving.