NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup plain Greek yogurt

2 medium corn tortillas

0.25 cup green enchilada sauce

2 tbsp diced green chilis

0.5 oz Monterey Jack cheese

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, stir together the shredded cooked chicken, Greek yogurt, diced green chilis, sea salt, and black pepper until the chicken is thoroughly coated.

• 3

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side or wrap them in a damp paper towel and microwave for 15 seconds until pliable.

• 4

  Place a generous portion of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a small oven-safe baking dish.

• 5

  Pour the green enchilada sauce over the center of the rolled tortillas and sprinkle the shredded Monterey Jack cheese evenly across the top.

• 6

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 7

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