NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

2 small corn tortillas

2 tbsp plain Greek yogurt

0.5 cup green chili enchilada sauce

0.5 oz pepper jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced red bell pepper and yellow onion until they are soft and fragrant.

• 3

  In a medium mixing bowl, combine the shredded cooked chicken breast, sautéed vegetables, ground cumin, garlic powder, sea salt, black pepper, and 1 tablespoon of the plain Greek yogurt.

• 4

  Briefly warm the corn tortillas in a dry pan or the microwave for 10 seconds to ensure they are pliable and do not crack.

• 5

  Distribute the chicken and vegetable mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the baking dish.

• 6

  Pour the green chili enchilada sauce over the top of the rolled tortillas and sprinkle evenly with the shredded pepper jack cheese.

• 7

  Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has melted into a golden, gooey layer.

• 8

  Remove from the oven and garnish with the remaining tablespoon of Greek yogurt and fresh cilantro before serving hot.