NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

1 medium poblano pepper

0.25 cup sweet corn kernels

0.25 cup plain greek yogurt

0.5 oz monterey jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Place the poblano pepper under a broiler, turning occasionally until the skin is charred and blistered on all sides.

• 2

  Transfer the pepper to a bowl and cover with a lid for 5 minutes to steam, then peel away the charred skin, remove the seeds, and roughly chop.

• 3

  In a high-speed blender, combine the roasted poblano, Greek yogurt, lime juice, garlic powder, sea salt, and black pepper, blending until completely smooth.

• 4

  In a medium mixing bowl, combine the shredded cooked chicken breast and sweet corn kernels with 2 tablespoons of the prepared poblano sauce.

• 5

  Lightly toast the corn tortillas in a dry skillet for 30 seconds per side to make them pliable, then fill each with the chicken and corn mixture.

• 6

  Roll the tortillas tightly and place them seam-side down in a small oven-safe baking dish.

• 7

  Pour the remaining roasted poblano sauce over the enchiladas and top with the shredded Monterey Jack cheese.

• 8

  Bake at 375°F for 15 minutes until the cheese is melted and golden and the sauce is bubbling.

• 9

  Garnish with freshly chopped cilantro before serving warm.