NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

0.25 cup plain Greek yogurt

0.5 oz pepper jack cheese

0.25 cup red enchilada sauce

1 tsp chili powder

0.5 whole lime

0.25 cup white onion

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the diced chicken breast, chili powder, sea salt, and black pepper to the skillet, cooking until the chicken is golden and cooked through.

• 4

  Toss in the baby spinach and cook until just wilted, then squeeze half of the lime over the mixture.

• 5

  In a small bowl, whisk together the plain Greek yogurt, red enchilada sauce, and the remaining lime juice to create a creamy topping.

• 6

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

• 7

  Pour the creamy enchilada sauce over the tortillas and sprinkle with shredded pepper jack cheese.

• 8

  Bake for 12-15 minutes until the cheese is melted and the edges are slightly crisp.