NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz shredded sharp cheddar cheese

1 tbsp fresh cilantro

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Stir in the tomato puree, chili powder, cumin, sea salt, and black pepper; simmer for 5 minutes to develop the ranchero flavors.

• 4

  Place the shredded chicken in a bowl and toss with 2 tablespoons of the prepared ranchero sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 6

  Divide the chicken mixture between the two tortillas, roll them tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

  Bake for 12-15 minutes until the sauce is bubbling and the cheese has melted.

• 9

  Garnish with chopped fresh cilantro before serving.