NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 medium corn tortillas

0.25 cup non-fat Greek yogurt

4 oz canned diced green chilis

0.5 oz shredded Monterey Jack cheese

0.25 cup white onion

1 whole garlic clove

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a skillet over medium heat and sauté the diced white onion and minced garlic until softened and fragrant.

• 3

  In a medium bowl, combine the cooked shredded chicken, half of the diced green chilis, ground cumin, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the non-fat Greek yogurt and the remaining diced green chilis to create a smooth, tangy sauce.

• 5

  Warm the corn tortillas briefly in the microwave or on a dry skillet to make them pliable for rolling.

• 6

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

• 7

  Pour the creamy green chili yogurt sauce over the top of the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden layer.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving warm.