NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.5 cup Low-sodium chicken broth

1 tbsp Ancho chili powder

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

0.25 cup Red onion

0.5 oz Sharp cheddar cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan, heat the extra virgin olive oil over medium heat, then whisk in the ancho chili powder, ground cumin, garlic powder, sea salt, and black pepper for 30 seconds until fragrant.

• 3

  Gradually stir in the tomato puree and chicken broth, simmering for 5 to 7 minutes until the sauce thickens slightly.

• 4

  In a mixing bowl, combine the shredded cooked chicken breast with 2 tablespoons of the prepared sauce and the diced red onion.

• 5

  Warm the corn tortillas in a dry skillet or microwave for 15 seconds to make them pliable for rolling.

• 6

  Divide the chicken mixture evenly between the tortillas, roll them tightly, and place them seam-side down in a small oven-safe baking dish.

• 7

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

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.