NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Ancho chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

0.5 oz Sharp cheddar cheese

1 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat the oven to 375°F.

• 2

  In a small saucepan over medium heat, whisk together the tomato puree, ancho chili powder, ground cumin, garlic powder, sea salt, and black pepper.

• 3

  Simmer the sauce for 5 minutes until the flavors meld and the sauce slightly thickens.

• 4

  Heat the olive oil in a skillet and sauté the diced yellow onion until translucent and fragrant.

• 5

  In a medium bowl, combine the cooked shredded chicken breast with the sautéed onions and 2 tablespoons of the prepared ancho sauce.

• 6

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 7

  Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a small baking dish.

• 8

  Pour the remaining ancho sauce over the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 15 minutes until the cheese is melted and the edges of the tortillas are slightly crisp.

• 10

  Garnish with fresh cilantro before serving.