NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked chicken breast

2 small Corn tortillas

0.5 cup Tomato puree

0.5 oz Sharp cheddar cheese

0.25 cup White onion

1 clove Garlic

0.5 tsp Olive oil

1 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 cup Chicken bone broth

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Heat the olive oil in a skillet over medium heat, then sauté the diced white onion and minced garlic until they are soft and fragrant.

• 3

  In a medium bowl, whisk together the tomato puree, chicken bone broth, chili powder, ground cumin, and sea salt to create a smooth red chili sauce.

• 4

  In a separate bowl, toss the cooked shredded chicken breast with half of the prepared red chili sauce and the sautéed onion mixture.

• 5

  Warm the corn tortillas in a dry skillet for about 30 seconds per side until they are pliable and easy to roll without cracking.

• 6

  Spoon the chicken filling into the center of each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish.

• 7

  Pour the remaining red chili sauce over the tortillas and top evenly with the shredded sharp cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.