NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 whole corn tortillas

0.5 cup green enchilada sauce

2 tbsp plain non-fat Greek yogurt

0.75 oz Monterey Jack cheese

0.25 cup canned diced green chilies

0.25 cup white onion

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with cooking spray.

• 2

  In a medium bowl, combine the shredded chicken, diced white onion, green chilies, ground cumin, garlic powder, sea salt, and black pepper.

• 3

  In a separate small bowl, whisk together the green enchilada sauce and Greek yogurt until the mixture is smooth and creamy.

• 4

  Spread 2 tablespoons of the sauce mixture onto the bottom of the prepared baking dish to prevent sticking.

• 5

  Dip each corn tortilla into the sauce to lightly coat, then fill with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in the dish, pour the remaining sauce over the top, and sprinkle with Monterey Jack cheese.

• 7

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 8

  Garnish with fresh cilantro before serving warm.