NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 whole corn tortillas

0.5 cup tomato puree

1 tsp avocado oil

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  In a small saucepan over medium heat, whisk together the avocado oil, ancho chili powder, garlic powder, onion powder, cumin, sea salt, and tomato puree.

• 3

  Bring the sauce to a gentle simmer for 3 minutes until fragrant, then remove from heat.

• 4

  Shred the cooked chicken breast and toss it in a bowl with 2 tablespoons of the prepared ancho sauce.

• 5

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

• 6

  Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in the 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 until the sauce is bubbling and the cheese has melted.

• 9

  Garnish with fresh chopped cilantro before serving.