NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 medium Corn tortillas

0.5 cup Green enchilada sauce

0.25 cup Greek yogurt

0.5 oz Monterey Jack cheese

0.25 cup Onion

0.25 cup Poblano pepper

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Cumin

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Poach or pan-sear the chicken breast until cooked through, then shred it using two forks.

• 3

  Sauté the diced onion and poblano pepper in a non-stick skillet over medium heat until softened and slightly charred.

• 4

  In a mixing bowl, combine the shredded chicken, sautéed vegetables, lime juice, sea salt, cumin, and garlic powder.

• 5

  In a separate small bowl, whisk together the green enchilada sauce and Greek yogurt until a smooth, creamy sauce forms.

• 6

  Spread two tablespoons of the sauce across the bottom of the baking dish.

• 7

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

• 8

  Place the tortillas seam-side down in the dish, pour the remaining sauce over the top, and sprinkle with Monterey Jack cheese.

• 9

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