NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

2 medium corn tortillas

0.5 cup red enchilada sauce

2 tbsp plain Greek yogurt

0.5 oz Monterey Jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the diced chicken breast, red bell pepper, and yellow onion.

• 3

  Sauté the mixture for 6-8 minutes until the chicken is cooked through and the vegetables are tender. Season with sea salt, black pepper, and garlic powder.

• 4

  In a small mixing bowl, whisk together the plain Greek yogurt and 2 tablespoons of the red enchilada sauce until a creamy, uniform sauce forms.

• 5

  Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.

• 6

  Spread half of the yogurt sauce onto each tortilla, top with the sautéed chicken and vegetable mixture, and roll them up tightly.

• 7

  Place the rolled tortillas seam-side down in the baking dish. Pour the remaining red enchilada sauce over the top and sprinkle evenly with shredded Monterey Jack cheese.

• 8

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

• 9

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