NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 small corn tortillas

0.25 cup non-fat Greek yogurt

0.5 oz shredded Monterey Jack cheese

0.25 cup mild salsa verde

1 tsp olive oil

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

1 tsp chili powder

1 tbsp fresh lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.

• 3

  In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the Greek yogurt, salsa verde, chili powder, and lime juice until smooth.

• 5

  Spread two tablespoons of the yogurt sauce on the bottom of the baking dish.

• 6

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

• 7

  Pour the remaining creamy sauce over the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

  Bake for 15-18 minutes until the cheese is melted and the sauce is bubbling.