Name: Chicken and tomato tortilla bake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, halved horizontally to 1-inch thickness; 2/3 cup canned diced tomatoes; 2 6-inch corn tortillas; 3 1/2 tbsp reduced-fat Mexican blend cheese, shredded; 1 tsp ground cumin; 1/4 tsp garlic powder; 1/4 tsp salt; 3/4 cup water; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped; 3/4 tsp chili powder

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 375°F. Place the chicken in a small saucepan with the water and half the salt. Bring to a simmer over medium heat, cover, and cook for 12 to 14 minutes. Meanwhile, in a small bowl, stir together the diced tomatoes, cumin, garlic powder, and chili powder to create the sauce. Done when opaque in the center, 165°F.
Remove the chicken from the pan and let it rest for 5 minutes, then shred with two forks. In a small bowl, toss the shredded chicken with the remaining salt and 2 tablespoons of the prepared tomato sauce.
Spread a spoonful of the tomato sauce in the bottom of a small baking dish. Wrap the tortillas in a damp paper towel and microwave for 40 seconds until pliable. Fill each tortilla with half the chicken mixture, roll loosely, and place seam-side down in the dish so they fit snugly. Top with the remaining sauce and the cheese.
Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for 5 minutes more until the sauce is bubbly and the cheese has melted. Finish with lime juice and cilantro before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes