NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

2 tbsp Greek yogurt

0.25 cup green chili sauce

0.5 oz cheddar cheese

0.5 cup bell pepper

0.25 cup red onion

0.5 tsp olive oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast, bell pepper, and red onion into small, uniform pieces.

• 3

  Heat olive oil in a skillet over medium heat and sauté the chicken and vegetables until the chicken is cooked through.

• 4

  Stir in the ground cumin, chili powder, sea salt, and black pepper to evenly coat the filling.

• 5

  In a small bowl, whisk together the Greek yogurt and green chili sauce until smooth.

• 6

  Warm the corn tortillas slightly, then fill each with the chicken mixture and a tablespoon of the creamy sauce.

• 7

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 8

  Pour the remaining sauce over the top and sprinkle with the shredded cheddar cheese.

• 9

  Bake for 15 minutes until the cheese is bubbly and the edges are slightly crisp.