NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.25 cup Tomato puree

1 tsp Olive oil

0.5 oz Sharp cheddar cheese

1 tsp Ancho chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan over medium heat, whisk together the tomato puree, olive oil, water, ancho chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper until the mixture begins to simmer.

• 3

  Place the shredded chicken breast in a medium bowl and toss with 2 tablespoons of the prepared sauce to coat.

• 4

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

• 5

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 6

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

• 7

  Bake for 15 minutes or until the sauce is bubbling and the cheese has completely melted.

• 8

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