NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 small corn tortillas

0.25 cup plain Greek yogurt

0.5 cup tomato puree

0.5 cup red bell pepper

0.25 cup red onion

0.25 oz sharp cheddar cheese

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and red onion until they are tender and fragrant.

• 3

  In a large mixing bowl, combine the cooked shredded chicken, Greek yogurt, sautéed vegetables, and half of the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the tomato puree and the remaining spices to create the zesty enchilada sauce.

• 5

  Spread two tablespoons of the sauce across the bottom of a small baking dish to prevent sticking.

• 6

  Divide the chicken and yogurt mixture evenly among the three corn tortillas, roll them up tightly, and place them seam-side down in the baking dish.

• 7

  Pour the remaining zesty sauce over the top of the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 8

  Bake for 18 minutes until the cheese is melted and bubbly, then garnish with fresh chopped cilantro before serving.