NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.5 cup bell pepper

0.25 cup yellow onion

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

2 small corn tortillas

0.5 oz sharp cheddar cheese

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Heat the olive oil in a skillet over medium heat, then add the chicken breast, diced bell peppers, and onions.

• 3

  Cook until the chicken is golden and cooked through, then remove from heat and shred the chicken using two forks.

• 4

  In a small bowl, toss the shredded chicken and sautéed vegetables with the chili powder, cumin, sea salt, and black pepper.

• 5

  In a separate bowl, whisk together the plain Greek yogurt and red enchilada sauce until smooth and creamy.

• 6

  Spread two tablespoons of the sauce on the bottom of the baking dish.

• 7

  Warm the corn tortillas slightly to prevent cracking, then dip each one into the sauce to coat.

• 8

  Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

• 9

  Pour the remaining sauce over the top and sprinkle with the shredded sharp cheddar cheese.

• 10

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