NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.5 cup low-sodium chicken broth

1 tsp olive oil

0.5 oz sharp cheddar cheese

0.25 cup yellow onion

1 clove garlic

1 tsp ancho chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until softened and fragrant.

• 3

  Whisk in the tomato puree, chicken broth, ancho chili powder, cumin, sea salt, and black pepper, then simmer for 5-7 minutes until the sauce slightly thickens.

• 4

  In a mixing bowl, combine the cooked shredded chicken with 3 tablespoons of the prepared ancho sauce to keep the filling moist.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them 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 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 the sauce is bubbling.

• 9

  Garnish with freshly chopped cilantro before serving.