NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Olive oil

0.25 cup Diced white onion

1 clove Minced garlic

1 tsp Ancho chili powder

0.5 tsp Ground cumin

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Shredded sharp cheddar cheese

1 tbsp Fresh chopped cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  Stir in the tomato puree, ancho chili powder, cumin, oregano, sea salt, and black pepper, then simmer for 5 minutes until the sauce thickens slightly.

• 4

  In a medium bowl, toss the cooked shredded chicken with 2 tablespoons of the warm ancho sauce to coat evenly.

• 5

  Warm the corn tortillas briefly in a dry pan or microwave until pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the rolled tortillas seam-side down in a small baking dish and pour the remaining sauce over the top.

• 7

  Sprinkle with the shredded sharp cheddar cheese and bake for 15 to 20 minutes until the cheese is melted and bubbling.

• 8

  Garnish with fresh chopped cilantro before serving warm.