NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

1 tsp ancho chili powder

0.25 cup tomato puree

0.25 cup chicken broth

0.25 cup yellow onion

1 clove garlic

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.5 oz cheddar cheese

1 tbsp Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Season the chicken breast with half of the sea salt and black pepper, cook until the internal temperature reaches 165°F, then shred finely with two forks.

• 3

  In a small skillet, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until soft and translucent.

• 4

  Stir in the ancho chili powder, cumin, tomato puree, and chicken broth; simmer the mixture for 5 minutes until the sauce thickens slightly.

• 5

  Lightly warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.

• 6

  Dip each tortilla into the sauce to coat, fill with the shredded chicken, roll tightly, and place seam-side down in a small baking dish.

• 7

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

• 8

  Bake for 10 to 12 minutes until the cheese is melted and the sauce is bubbling.

• 9

  Serve immediately topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.