NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.25 cup plain non-fat Greek yogurt

0.5 cup red enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 cup diced green bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the onion and green pepper until softened, about 5 minutes.

• 3

  In a mixing bowl, combine the shredded chicken with the sautéed vegetables, sea salt, black pepper, and 2 tablespoons of the red enchilada sauce.

• 4

  In a separate small bowl, whisk together the remaining enchilada sauce and the Greek yogurt until a smooth, creamy sauce forms.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 6

  Divide the chicken mixture between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the creamy enchilada sauce over the top of the tortillas and sprinkle evenly with the Monterey Jack cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted completely.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving.