NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Corn tortillas

0.5 oz Sharp cheddar cheese

0.5 cup Tomato puree

0.25 cup Low-sodium chicken broth

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tsp Ancho chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a small skillet over medium heat, sauté the diced yellow onion and minced garlic in olive oil until softened and fragrant.

• 3

  Whisk in the tomato puree, chicken broth, ancho chili powder, cumin, sea salt, and black pepper, then simmer for 5 minutes to thicken.

• 4

  In a medium bowl, toss the shredded chicken breast with 3 tablespoons of the prepared sauce until well coated.

• 5

  Warm the corn tortillas slightly to prevent cracking, then dip each one into the remaining sauce.

• 6

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

• 7

  Pour the remaining sauce over the top and sprinkle evenly with the shredded cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

  Garnish with fresh chopped cilantro before serving.