NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.25 cup tomato puree

0.5 oz sharp cheddar cheese

1 tsp olive oil

2 tbsp yellow onion

1 clove garlic

1 tsp ancho chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Stir in the ancho chili powder, cumin, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Add the tomato puree and chicken bone broth to the saucepan, whisking to combine; simmer for 5-7 minutes until the sauce thickens slightly.

• 5

  Place the cooked, shredded chicken breast in a small bowl and toss with 2 tablespoons of the prepared ancho sauce to coat.

• 6

  Lightly warm the corn tortillas in a dry skillet or microwave to make them pliable.

• 7

  Fill each tortilla with the shredded chicken mixture, roll tightly, and place seam-side down in a small baking dish.

• 8

  Pour the remaining ancho chili sauce over the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 12-15 minutes until the cheese is melted and the sauce is bubbling.

• 10

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