NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Sharp cheddar cheese

2 tbsp Red onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small mixing bowl, whisk together the tomato puree, ancho chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper to create the sauce.

• 3

  In a medium bowl, combine the cooked and shredded chicken breast with 2 tablespoons of the prepared ancho sauce and the finely diced red onion.

• 4

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

• 5

  Place a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 6

  Pour the remaining ancho chili sauce evenly over the top of the rolled tortillas.

• 7

  Sprinkle the shredded sharp cheddar cheese over the sauce-covered tortillas.

• 8

  Bake in the preheated oven for 15 minutes, or until the sauce is bubbling and the cheese has completely melted.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving.