NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

3 small corn tortillas

0.25 cup plain Greek yogurt

1 tbsp chipotle peppers in adobo

0.25 cup tomato sauce

0.5 cup bell peppers

1 clove garlic

0.25 cup yellow onion

0.5 tsp ground cumin

1 tsp lime juice

1 tbsp fresh cilantro

0.5 oz sharp cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish with olive oil spray.

• 2

  Sauté the diced onion, garlic, and bell peppers in a skillet over medium heat until the vegetables are tender.

• 3

  In a small bowl, whisk together the Greek yogurt, tomato sauce, chipotle peppers, cumin, and lime juice to create the creamy sauce.

• 4

  In a large bowl, toss the shredded chicken with the sautéed vegetables and 2 tablespoons of the chipotle sauce.

• 5

  Warm the corn tortillas in the microwave for 15 seconds to make them pliable, then fill each with the chicken mixture.

• 6

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 7

  Pour the remaining creamy chipotle sauce over the enchiladas and sprinkle evenly with shredded cheddar cheese.

• 8

  Bake for 15-20 minutes until the cheese is melted and bubbly, then garnish with fresh cilantro.