NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.5 cup tomato puree

0.25 cup Greek yogurt

1 oz cheddar cheese

1 tbsp chipotle peppers in adobo

0.25 cup onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat olive oil in a small skillet over medium heat and sauté the diced onion until translucent and soft.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast with the sautéed onions, sea salt, black pepper, and garlic powder.

• 4

  In a separate bowl, whisk together the tomato puree, minced chipotle peppers, and Greek yogurt until a smooth, creamy sauce forms.

• 5

  Spread a spoonful of the sauce onto the bottom of a small baking dish.

• 6

  Warm the corn tortillas slightly to prevent cracking, then dip each one into the sauce to coat.

• 7

  Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

• 8

  Pour the remaining sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.