NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

2 whole corn tortillas

0.25 cup plain Greek yogurt

0.5 cup green enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup red onion

0.25 cup bell pepper

0.5 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat. Sauté the diced red onion and bell pepper until softened, about 5 minutes.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast, sautéed vegetables, ground cumin, chili powder, sea salt, black pepper, and 2 tablespoons of the Greek yogurt.

• 4

  Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.

• 5

  Distribute the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 6

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

• 7

  Pour the creamy sauce over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

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