NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 medium Corn tortillas

0.25 cup Non-fat Greek yogurt

0.5 oz Monterey Jack cheese

4 oz Diced green chiles

0.25 cup Low-sodium chicken broth

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Shred the cooked chicken breast into a bowl and mix with half of the green chiles, cumin, garlic powder, sea salt, and black pepper.

• 3

  In a separate bowl, whisk together the Greek yogurt, chicken broth, and the remaining green chiles until the sauce is velvety and smooth.

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable, then fill each with the chicken mixture.

• 5

  Add a small spoonful of the yogurt sauce inside each tortilla, roll tightly, and place seam-side down in the baking dish.

• 6

  Pour the remaining creamy sauce over the tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 7

  Bake for 15 to 20 minutes until the cheese is melted and the edges are slightly golden and bubbling.

• 8

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