NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

2 tbsp plain Greek yogurt

0.25 cup green enchilada sauce

0.5 oz sharp cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

1 tsp chili powder

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the bell pepper and red onion until softened and slightly caramelized.

• 3

  In a mixing bowl, combine the shredded cooked chicken breast with the chili powder, lime juice, sea salt, black pepper, and 1 tablespoon of the Greek yogurt.

• 4

  In a separate small bowl, whisk together the remaining 1 tablespoon of Greek yogurt with the green enchilada sauce until smooth.

• 5

  Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken and vegetable mixture, rolling them tightly.

• 6

  Place the rolls seam-side down in a small baking dish, top evenly with the creamy enchilada sauce and shredded cheddar cheese.

• 7

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