NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup tomato puree

1 tsp olive oil

0.5 oz sharp cheddar cheese

1 tbsp nonfat greek yogurt

0.25 cup red onion

1 tsp ancho chili powder

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Poach chicken breast in simmering water for 12 minutes until cooked through, then shred with two forks.

• 2

  In a small saucepan, whisk tomato puree, olive oil, ancho chili powder, garlic powder, cumin, salt, and pepper over medium heat for 5 minutes.

• 3

  Toss the shredded chicken with 2 tablespoons of the prepared sauce and the diced red onion.

• 4

  Warm the corn tortillas in a dry skillet until pliable, then fill each with the chicken mixture and roll tightly.

• 5

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

• 6

  Bake at 375°F for 10 minutes until the cheese is melted, then garnish with Greek yogurt and fresh cilantro.