NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium corn tortillas

0.5 oz shredded Monterey Jack cheese

0.5 cup tomato puree

0.25 cup low-sodium chicken broth

1 tbsp ancho chili powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.25 cup diced white onion

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  In a small saucepan, heat the olive oil over medium heat and sauté the diced white onion until soft and translucent.

• 3

  Whisk in the tomato puree, chicken broth, ancho chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper.

• 4

  Bring the sauce to a gentle simmer for 5-7 minutes until slightly thickened, then remove from heat.

• 5

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable.

• 6

  Dip each tortilla into the ancho sauce to coat both sides, then place on a flat surface.

• 7

  Divide the cooked shredded chicken evenly between the tortillas and add a small sprinkle of Monterey Jack cheese inside.

• 8

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 9

  Pour the remaining ancho sauce over the top and sprinkle with the rest of the Monterey Jack cheese.

• 10

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.

• 11

  Garnish with chopped fresh cilantro before serving warm.