NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

2 tbsp non-fat Greek yogurt

0.25 cup canned diced green chilies

0.25 cup green enchilada sauce

0.25 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the avocado oil over medium heat and sauté the diced white onion until soft and translucent, about 3-4 minutes.

• 3

  In a mixing bowl, combine the shredded chicken, Greek yogurt, diced green chilies, sautéed onion, sea salt, and ground cumin until well mixed.

• 4

  Warm the corn tortillas in the microwave for 15 seconds or on a dry skillet to make them pliable.

• 5

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

• 6

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

• 7

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted.

• 8

  Garnish with fresh cilantro before serving.