NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp chili powder

1 tbsp lime juice

0.25 cup plain Greek yogurt

0.25 cup red enchilada sauce

2 medium corn tortillas

0.5 oz Monterey Jack cheese

0.25 cup red onion

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Season the chicken breast with chili powder, sea salt, and black pepper on both sides.

• 3

  Heat the olive oil in a skillet over medium heat and cook the chicken until the internal temperature reaches 165°F, then remove and shred with two forks.

• 4

  In a mixing bowl, combine the shredded chicken with the lime juice, plain Greek yogurt, and finely diced red onion.

• 5

  Lightly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 6

  Dip each tortilla into the red enchilada sauce to coat both sides, then place a portion of the chicken mixture in the center and roll tightly.

• 7

  Arrange the rolled tortillas in the baking dish, seam-side down, and pour any remaining enchilada sauce over the top.

• 8

  Sprinkle the Monterey Jack cheese evenly over the enchiladas.

• 9

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 10

  Garnish with fresh cilantro and serve immediately.