NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1/4 cup reduced-fat shredded cheese

2 tbsp low-fat Greek yogurt

1/4 cup enchilada sauce

1/2 tsp chili powder

1/2 tsp cumin

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Season the chicken breast with chili powder and cumin, then pan-sear over medium-high heat until lightly browned and cooked through. Once cooled slightly, shred the chicken using two forks.

• 3

  In a small bowl, combine the low-fat Greek yogurt with a bit of enchilada sauce to create a creamy mixture.

• 4

  Warm the whole wheat tortilla in a dry skillet or microwave for 20 seconds to make it pliable.

• 5

  Lay the tortilla flat, spread a thin layer of enchilada sauce, then add the shredded chicken evenly. Drizzle with the creamy Greek yogurt mixture and sprinkle the reduced-fat cheese over the top.

• 6

  Roll the tortilla tightly into an enchilada and place it seam-side down in a small baking dish. Drizzle the remaining enchilada sauce over the enchilada.

• 7

  Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchilada is heated through.

• 8

  Garnish with chopped fresh cilantro and serve immediately.