NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.5 cup green enchilada sauce

2 tbsp non-fat Greek yogurt

0.5 oz Monterey Jack cheese

0.25 cup white onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced white onion until translucent.

• 3

  In a bowl, combine the cooked shredded chicken breast, sautéed onion, Greek yogurt, sea salt, black pepper, garlic powder, and 2 tablespoons of the green enchilada sauce.

• 4

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

• 5

  Place the rolled tortillas seam-side down in a small baking dish, pour the remaining green enchilada sauce over the top, and sprinkle with Monterey Jack cheese.

• 6

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted, then garnish with fresh cilantro.