NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup tomato puree

0.25 cup low-sodium chicken broth

1 tsp ancho chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.5 oz Monterey Jack cheese

1 tbsp red onion

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Season chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium heat and sear chicken until cooked through, then shred with two forks.

• 4

  In a small saucepan, whisk tomato puree, chicken broth, ancho chili powder, ground cumin, and garlic powder.

• 5

  Simmer the sauce for 5 minutes until the flavors meld and the liquid thickens slightly.

• 6

  Briefly warm the corn tortillas in a dry skillet until they are soft and pliable.

• 7

  Dip each tortilla into the warm sauce, fill with shredded chicken and red onion, then roll tightly.

• 8

  Arrange the rolls in a small baking dish, top with the remaining sauce and shredded Monterey Jack cheese.

• 9

  Bake for 15 minutes until the cheese is melted and the sauce is bubbling.

• 10

  Garnish with fresh cilantro before serving.