NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 small corn tortillas

2 tbsp Greek yogurt

0.25 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.5 cup bell pepper

0.25 cup yellow onion

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Season the chicken breast with half of the cumin, garlic powder, sea salt, and black pepper, then poach or bake until fully cooked and shred using two forks.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and slightly caramelized.

• 4

  In a mixing bowl, combine the shredded chicken, sautéed vegetables, Greek yogurt, and the remaining spices until well incorporated.

• 5

  Warm the corn tortillas slightly to prevent cracking, then divide the chicken mixture evenly between them and roll tightly.

• 6

  Place the rolled tortillas seam-side down in a small baking dish, pour the red enchilada sauce over the top, and sprinkle with shredded cheddar cheese.

• 7

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