NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 small Corn tortillas

0.5 cup Tomato sauce

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.5 oz Sharp cheddar cheese

1 tbsp Red onion

1 tbsp Fresh cilantro

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced red onion until it becomes soft and translucent.

• 3

  Add the tomato sauce, chili powder, ground cumin, and garlic powder to the skillet, stirring well and simmering for 5 minutes until the sauce thickens slightly.

• 4

  In a medium mixing bowl, combine the shredded cooked chicken breast with 2 tablespoons of the prepared red chili sauce, sea salt, and black pepper.

• 5

  Briefly warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are pliable and easy to roll.

• 6

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

• 7

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

• 8

  Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving hot.