NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.25 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

1 oz Monterey Jack cheese

2 tbsp Red onion

1 tbsp Fresh cilantro

1 tsp Olive oil

2 tbsp Water

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small mixing bowl, whisk together the tomato puree, water, ancho chili powder, ground cumin, garlic powder, and onion powder until the sauce is smooth.

• 3

  Heat the olive oil in a small skillet over medium heat and sauté the diced red onion for 3-4 minutes until translucent and soft.

• 4

  Place the cooked, shredded chicken in a bowl and toss with the sautéed red onion and 2 tablespoons of the prepared ancho sauce.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds until they are pliable.

• 6

  Lay the tortillas flat and divide the chicken mixture evenly between them, rolling them up tightly.

• 7

  Place the rolled tortillas seam-side down in a small oven-safe baking dish.

• 8

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

• 9

  Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

• 10

  Remove from the oven and garnish with fresh chopped cilantro and a pinch of sea salt and black pepper before serving.