NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.25 cup plain Greek yogurt

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo sauce

0.5 oz Monterey Jack cheese

0.25 cup red onion

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish.

• 2

  In a medium bowl, whisk together the Greek yogurt, tomato puree, minced chipotle peppers, garlic powder, cumin, salt, and pepper until smooth.

• 3

  In a non-stick skillet over medium heat, sauté the diced red onion for 3 minutes until softened.

• 4

  Stir the shredded chicken and 2 tablespoons of the prepared chipotle sauce into the onions to coat evenly.

• 5

  Warm the corn tortillas briefly in a pan or microwave to make them pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in the baking dish, top with the remaining sauce and the shredded Monterey Jack cheese.

• 7

  Bake for 15 minutes until the cheese is melted and the sauce is bubbly.

• 8

  Garnish with fresh chopped cilantro before serving.