NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

2 tbsp Greek yogurt

0.25 cup green chili salsa

0.5 oz sharp cheddar cheese

0.25 cup white onion

0.25 cup bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp cumin

0.25 tsp chili powder

1 tbsp cilantro

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, sauté the diced onion and bell pepper in olive oil until softened, about 5 minutes.

• 3

  In a medium bowl, combine the cooked shredded chicken with the sautéed vegetables, sea salt, cumin, and chili powder.

• 4

  In a separate small bowl, whisk together the Greek yogurt and green chili salsa until smooth to create the creamy sauce.

• 5

  Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable.

• 6

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

• 7

  Pour the creamy chili sauce over the tortillas and sprinkle with the shredded cheddar cheese.

• 8

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