NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast, cooked and shredded

2 tbsp non-fat Greek yogurt

0.5 cup salsa verde

4 oz diced green chilies

2 medium corn tortillas

0.5 oz Monterey Jack cheese, shredded

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a small baking dish.

• 2

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, diced green chilies, sea salt, black pepper, garlic powder, and onion powder.

• 3

  Stir in 0.25 cup of the salsa verde until the chicken mixture is creamy and well-incorporated.

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.

• 5

  Divide the chicken filling between the two tortillas, roll them tightly, and place them seam-side down in the baking dish.

• 6

  Top the tortillas with the remaining 0.25 cup of salsa verde and sprinkle evenly with the shredded Monterey Jack cheese.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a light golden crust.

• 8

  Garnish with freshly chopped cilantro and serve immediately.