NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 whole Corn tortillas

2 tbsp Nonfat Greek yogurt

0.25 cup Green enchilada sauce

0.5 oz Sharp cheddar cheese

0.5 cup Bell pepper

0.5 cup Zucchini

1 tsp Olive oil

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Dice the chicken breast into small pieces and sauté in a pan with olive oil, cumin, garlic powder, sea salt, and black pepper until fully cooked.

• 3

  Add the finely diced bell pepper and zucchini to the pan, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 4

  In a small mixing bowl, whisk together the green enchilada sauce and the Greek yogurt until a smooth, creamy consistency is reached.

• 5

  Lightly warm the corn tortillas in a dry pan or microwave to make them pliable, then divide the chicken and vegetable mixture evenly between them.

• 6

  Roll the tortillas tightly and place them seam-side down into a small oven-safe baking dish.

• 7

  Pour the creamy green sauce over the tortillas and top with the shredded sharp cheddar cheese.

• 8

  Bake for 12-15 minutes until the sauce is bubbling and the cheese has melted into a golden crust.