NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish with the olive oil.

• 2

  In a small saucepan, combine the tomato puree, chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Simmer the sauce over medium-low heat for 5 minutes until the flavors meld into a rich consistency.

• 4

  Poach the chicken breast in simmering water for 12 minutes until cooked through, then shred finely with two forks.

• 5

  Mix the shredded chicken with 2 tablespoons of the prepared red chili sauce to keep it moist.

• 6

  Soften the corn tortillas in a warm skillet for 30 seconds per side until they are pliable enough to roll.

• 7

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

• 8

  Top with the remaining sauce and bake for 15 minutes until the sauce is bubbling.

• 9

  Garnish with a dollop of Greek yogurt, minced red onion, and fresh cilantro before serving.