NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

2 medium Corn tortillas

0.25 cup Plain non-fat Greek yogurt

0.25 cup Green enchilada sauce

2 tbsp Diced green chiles

0.25 cup White onion

0.25 cup Bell pepper

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Feta cheese

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375 degrees Fahrenheit.

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the diced onion and bell pepper until they are tender and slightly caramelized.

• 3

  In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, diced green chiles, sea salt, black pepper, and garlic powder until well mixed.

• 4

  Briefly warm the corn tortillas in the microwave or on a dry skillet to make them pliable.

• 5

  Spoon the chicken mixture evenly into the center of each tortilla, 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 crumbled feta cheese.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.

• 8

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