NUTRITION

SERVINGS

INGREDIENTS

1.5 medium corn tortillas

3 oz cooked chicken breast

1 large egg

0.5 cup tomato puree

1 tsp chipotle peppers in adobo

1 tsp olive oil

0.25 medium white onion

1 clove garlic

0.5 oz cotija cheese

0.25 cup nonfat Greek yogurt

1 tbsp fresh cilantro

1 medium radish

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the corn tortillas into 6 even triangles each.

• 2

  Arrange the tortilla triangles on a baking sheet in a single layer, mist lightly with oil, and bake for 8-10 minutes until golden and crisp.

• 3

  While tortillas bake, heat 0.5 tsp of olive oil in a medium skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent.

• 4

  Stir in the tomato puree, minced chipotle peppers, sea salt, and black pepper. Simmer the sauce for 5 minutes to allow flavors to meld.

• 5

  Gently fold the baked tortilla chips and the shredded cooked chicken into the sauce, tossing until every chip is coated but still retains some texture.

• 6

  In a separate small non-stick skillet, heat the remaining 0.5 tsp of olive oil over medium-high heat and fry the egg to your preferred doneness.

• 7

  Transfer the saucy tortillas and chicken to a plate. Top with the fried egg, crumbled cotija cheese, a dollop of Greek yogurt, sliced radishes, fresh cilantro, and a squeeze of lime juice.