NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Cooked shredded chicken breast

2 medium Corn tortillas

2 whole Dried guajillo chiles

0.25 cup Chicken bone broth

0.5 cup Tomato puree

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Shredded sharp cheddar cheese

1 tbsp Fresh cilantro

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the dried guajillo chiles in a bowl of hot water for 10 minutes to rehydrate, then remove the stems and seeds.

• 3

  In a high-speed blender, combine the rehydrated chiles, tomato puree, chicken bone broth, garlic powder, onion powder, sea salt, and black pepper until completely smooth.

• 4

  Place the shredded chicken in a small bowl and toss with 2 tablespoons of the prepared guajillo sauce to moisten.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave so they are pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the rolled tortillas seam-side down in a small baking dish, pour the remaining guajillo sauce over the top, and sprinkle with the shredded cheddar cheese.

• 7

  Bake for 15 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 8

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