NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.25 cup Plain non-fat Greek yogurt

0.5 cup Salsa verde

0.5 oz Shredded Monterey Jack cheese

1 cup Fresh baby spinach

0.25 cup Diced white onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion and minced garlic until translucent and aromatic.

• 3

  Add the fresh baby spinach to the skillet and toss until just wilted, then remove from the heat.

• 4

  In a mixing bowl, combine the shredded chicken, wilted spinach mixture, sea salt, black pepper, and 2 tablespoons of the salsa verde.

• 5

  In a separate small bowl, whisk together the plain Greek yogurt and the remaining salsa verde to create a creamy green chili sauce.

• 6

  Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable, then fill each with the chicken and spinach mixture and roll tightly.

• 7

  Place the rolled tortillas seam-side down in a small oven-safe baking dish.

• 8

  Pour the creamy green chili sauce evenly over the top of the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden layer.

• 10

  Remove from the oven and garnish with fresh chopped cilantro before serving.