NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 whole corn tortillas

0.5 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

0.25 cup yellow onion

1 clove garlic

0.5 oz sharp cheddar cheese

0.75 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast with the sautéed aromatics, ground cumin, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Stir 2 tablespoons of the tomato puree and half of the ancho chili powder into the chicken mixture to ensure the filling remains moist during baking.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave to make them pliable, then divide the chicken filling evenly between them.

• 6

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 7

  Whisk the remaining tomato puree and ancho chili powder together in a small bowl, then pour the sauce evenly over the rolled tortillas.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top and bake for 15-20 minutes until the sauce is bubbly and the cheese is melted.

• 9

  Garnish with fresh chopped cilantro before serving.