NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.5 oz sharp cheddar cheese

0.25 cup red 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 (190°C).

• 2

  In a small skillet over medium heat, add the extra virgin olive oil followed by the diced red onion and minced garlic, sautéing until they are soft and fragrant.

• 3

  Stir in the tomato puree, ancho chili powder, ground cumin, sea salt, and black pepper, then simmer the sauce for 5 minutes to let the flavors develop.

• 4

  In a medium mixing bowl, combine the shredded cooked chicken breast with 2 tablespoons of the warm ancho chili sauce to keep the protein moist.

• 5

  Briefly warm the corn tortillas in a dry pan for 30 seconds per side until they become soft and pliable.

• 6

  Place a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and arrange 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 12 to 15 minutes until the cheese is completely melted and the sauce is bubbling at the edges.

• 9

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