NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium poblano pepper

2 whole corn tortillas

0.25 cup Greek yogurt

0.25 cup salsa verde

0.25 cup white onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Char the poblano pepper over a gas flame or under the broiler until the skin is blistered and blackened, then peel, seed, and dice.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced onion until translucent, about 5 minutes.

• 3

  Stir in the shredded chicken, diced poblano, cumin, garlic powder, sea salt, and black pepper until well combined and fragrant.

• 4

  In a small bowl, whisk together the Greek yogurt and salsa verde to create a creamy green enchilada sauce.

• 5

  Lightly warm the corn tortillas, then fill each with the chicken mixture, roll tightly, and place seam-side down in a baking dish.

• 6

  Pour the creamy green sauce over the tortillas and bake at 375°F for 15 minutes until the sauce is bubbling and the edges are slightly crisp.

• 7

  Garnish with fresh cilantro before serving.