NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

2 whole corn tortillas

0.5 cup red enchilada sauce

2 tbsp plain Greek yogurt

0.5 cup red bell pepper

0.25 cup white onion

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a non-stick skillet over medium heat, sauté the diced onion and red bell pepper until softened and slightly charred.

• 3

  In a medium bowl, combine the shredded cooked chicken breast, sautéed vegetables, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Stir in 2 tablespoons of the red enchilada sauce to the chicken mixture to ensure the filling remains moist during baking.

• 5

  Briefly warm the corn tortillas in a dry skillet or microwave for 15 seconds to make them pliable and prevent cracking.

• 6

  Divide the chicken filling evenly between the two tortillas, roll them tightly, and place them seam-side down in the prepared baking dish.

• 7

  Pour the remaining red enchilada sauce over the top of the tortillas, spreading it to cover the edges.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the tortillas are heated through.

• 9

  Remove from the oven and allow to sit for 2 minutes before drizzling with the Greek yogurt and garnishing with fresh cilantro.