NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup Greek yogurt

2 medium corn tortillas

0.25 cup tomato puree

0.5 cup bell pepper

0.25 cup onion

1 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.5 oz cheddar cheese

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat olive oil in a skillet over medium heat and sauté diced chicken, bell peppers, and onions until the chicken is cooked through and vegetables are tender.

• 3

  In a small mixing bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to create the enchilada sauce.

• 4

  In a separate bowl, combine the Greek yogurt with 2 tablespoons of the prepared chili sauce and the sautéed chicken and vegetable mixture.

• 5

  Warm the corn tortillas slightly to make them pliable, then fill each with the creamy chicken mixture and roll tightly.

• 6

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

• 7

  Bake for 15 minutes until the cheese is melted and bubbling, then serve warm.