NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.5 tsp Olive oil

0.25 cup White onion

1 clove Garlic

1 tsp Ancho chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Non-fat Greek yogurt

1 tbsp Fresh cilantro

1 tbsp Scallions

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, sauté the diced white onion and minced garlic in olive oil until soft and translucent.

• 3

  Stir in the tomato puree, ancho chili powder, cumin, sea salt, and black pepper, allowing the sauce to simmer for about 5 minutes to develop depth.

• 4

  In a mixing bowl, toss the cooked shredded chicken breast with 2 tablespoons of the prepared ancho sauce to ensure it stays moist.

• 5

  Briefly warm the corn tortillas in a dry pan to make them pliable, then dip each one into the sauce to coat both sides.

• 6

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

• 7

  Pour the remaining sauce over the tortillas and bake for 15 minutes until the sauce is bubbling.

• 8

  Remove from the oven and garnish with a dollop of Greek yogurt, fresh chopped cilantro, and sliced scallions before serving.