NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.25 cup tomato puree

1 tsp olive oil

0.25 cup onion

1 clove garlic

1 tsp ancho chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.5 oz monterey jack cheese

1 tbsp fresh cilantro

0.25 whole lime

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

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

• 3

  Stir in the tomato puree, ancho chili powder, cumin, and sea salt, simmering for 5 minutes until the sauce thickens slightly.

• 4

  In a bowl, toss the shredded chicken breast with 2 tablespoons of the prepared ancho sauce to coat.

• 5

  Warm the corn tortillas briefly to make them pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in the baking dish, top with the remaining sauce, and sprinkle with Monterey Jack cheese.

• 7

  Bake for 15 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro and a squeeze of lime before serving.