NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp ground cumin

0.5 tbsp avocado oil

0.25 cup diced white onion

0.5 oz shredded sharp cheddar cheese

1 tbsp chopped fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  In a small saucepan over medium heat, combine tomato puree, ancho chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper.

• 3

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

• 4

  In a skillet, heat avocado oil and sauté the diced white onion until translucent, then toss with the cooked shredded chicken breast.

• 5

  Dip each corn tortilla into the sauce to coat, then fill with the chicken mixture and roll tightly.

• 6

  Place tortillas seam-side down in a baking dish, top with remaining sauce and shredded sharp cheddar cheese.

• 7

  Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.

• 8

  Garnish with chopped fresh cilantro before serving.