NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup yellow onion

1 tsp avocado oil

2 tbsp plain greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a small saucepan over medium heat and sauté the diced yellow onion until translucent and soft.

• 3

  Stir in the tomato puree, ancho chili powder, cumin, garlic powder, sea salt, and black pepper; simmer for 5-7 minutes until the sauce thickens slightly.

• 4

  In a small bowl, combine the cooked shredded chicken breast with 2 tablespoons of the prepared ancho sauce to keep the protein moist.

• 5

  Warm the corn tortillas in a dry skillet for 30 seconds per side to ensure they are pliable and do not crack when rolling.

• 6

  Spread a thin layer of the ancho sauce on the bottom of a small oven-safe baking dish.

• 7

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

• 8

  Pour the remaining ancho chili sauce evenly over the top of the tortillas.

• 9

  Bake for 12-15 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.

• 10

  Remove from the oven and top with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro before serving.