NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato sauce

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

0.25 cup White onion

0.5 oz Sharp cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a small saucepan over medium heat, then add the diced white onion and sauté until translucent and aromatic.

• 3

  Whisk in the tomato sauce, ancho chili powder, garlic powder, onion powder, ground cumin, and sea salt, allowing the sauce to simmer for 5 minutes to develop flavor.

• 4

  In a medium mixing bowl, combine the cooked shredded chicken breast with 2 tablespoons of the warm ancho sauce until evenly coated.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then dip each tortilla into the remaining sauce.

• 6

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

• 7

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

• 8

  Bake for 15 minutes until the cheese is melted and bubbling, then garnish with fresh cilantro before serving.