NUTRITION

SERVINGS

INGREDIENTS

5 oz Shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

0.5 oz Shredded cheddar cheese

2 tbsp Plain nonfat Greek yogurt

1 tbsp Fresh cilantro

0.25 cup White onion

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, combine the tomato puree, chicken broth, ancho chili powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Simmer the sauce for 5 to 7 minutes until it slightly thickens and the flavors meld together.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion until it becomes soft and translucent.

• 5

  In a mixing bowl, combine the shredded chicken with the sautéed onions and 2 tablespoons of the prepared ancho sauce to keep the filling moist.

• 6

  Briefly warm the corn tortillas in a dry pan or microwave until they are pliable and easy to roll.

• 7

  Place a portion of the chicken mixture into each tortilla, roll them tightly, and arrange them seam-side down in a small baking dish.

• 8

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

• 9

  Bake for 12 to 15 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 10

  Garnish with a dollop of Greek yogurt and fresh cilantro before serving warm.