NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp Greek yogurt

0.5 cup red enchilada sauce

2 medium corn tortillas

1 tbsp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C). Prepare a small baking dish by spreading 2 tablespoons of the enchilada sauce across the bottom.

• 2

  Finely dice the onion and bell pepper. Heat the olive oil in a skillet over medium heat and sauté the vegetables until softened and slightly caramelized.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, sautéed vegetables, sea salt, black pepper, and garlic powder. Stir until the chicken is evenly coated and creamy.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable. This prevents them from cracking when rolled.

• 5

  Place half of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.

• 6

  Pour the remaining enchilada sauce over the center of the tortillas and sprinkle with the shredded cheddar cheese.

• 7

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

• 8

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