NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, cooked and shredded

2 whole Corn tortillas

0.25 cup Tomato puree

0.5 oz Sharp cheddar cheese, shredded

1 tsp Extra virgin olive oil

0.25 cup White onion, diced

1 clove Garlic, minced

1 tsp Ancho chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

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

• 4

  Place the shredded chicken in a bowl and toss with 2 tablespoons of the prepared ancho sauce until well-coated.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Arrange the rolled tortillas seam-side down in a small baking dish and pour the remaining ancho sauce evenly over the top.

• 7

  Sprinkle with the shredded cheddar cheese and bake for 12-15 minutes until the sauce is bubbling and the cheese is melted.

• 8

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