NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

1 whole small corn tortillas

0.25 cup non-fat Greek yogurt

0.25 cup tomato puree

0.25 oz sharp cheddar cheese

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  In a medium bowl, combine the shredded cooked chicken breast with the chili powder, cumin, garlic powder, sea salt, black pepper, and the sautéed vegetables.

• 4

  Stir 2 tablespoons of the Greek yogurt into the chicken mixture to create a creamy and moist filling.

• 5

  In a separate small bowl, whisk together the remaining Greek yogurt and the tomato puree to create the zesty enchilada sauce.

• 6

  Lay out the corn tortillas, divide the chicken mixture between them, roll them up tightly, and place them seam-side down in the prepared dish.

• 7

  Pour the zesty sauce evenly over the top of the tortillas and sprinkle with the shredded cheddar cheese.

• 8

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