NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

1 tsp Olive oil

0.5 tsp Ancho chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 cup Yellow onion

0.5 oz Cheddar cheese

2 tbsp Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, add the olive oil, ancho chili powder, cumin, and garlic powder, stirring for 30 seconds until the spices are fragrant.

• 3

  Stir in the tomato puree and a splash of water, then simmer for 5 minutes before seasoning with sea salt and black pepper.

• 4

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

• 5

  Briefly warm the corn tortillas in a dry skillet over medium heat until they are soft and pliable.

• 6

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

• 7

  Pour the remaining ancho chili sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 8

  Bake for 15 minutes or until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Remove from the oven and top with a dollop of Greek yogurt and fresh chopped cilantro before serving.