NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 medium corn tortillas

0.25 cup plain Greek yogurt

0.25 cup green chili enchilada sauce

1 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and red bell pepper until they are soft and translucent.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken, Greek yogurt, chili powder, cumin, sea salt, and black pepper until well incorporated.

• 4

  Briefly warm the corn tortillas in the oven or microwave for 10 seconds to make them pliable and prevent cracking.

• 5

  Fill each tortilla with the creamy chicken mixture and the sautéed vegetables, then roll them tightly and place them seam-side down in a small baking dish.

• 6

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

• 7

  Bake for 15 to 20 minutes until the cheese is completely melted and the sauce is bubbling around the edges.

• 8

  Garnish with freshly chopped cilantro before serving hot.