NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 whole Corn tortillas

0.5 cup Tomato puree

1 tsp Olive oil

0.5 oz Sharp cheddar cheese

0.25 cup Red onion

1 tsp Ancho chili powder

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 cup Chicken bone broth

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan over medium heat, add the olive oil and whisk in the ancho chili powder, garlic powder, ground cumin, and sea salt to toast the spices.

• 3

  Whisk in the tomato puree and chicken bone broth, then simmer for 5 minutes until the sauce has slightly thickened.

• 4

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

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and pliable.

• 6

  Place a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

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

• 8

  Bake for 15 minutes until the sauce is bubbly and the cheese is beautifully melted and golden.