NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 small corn tortillas

0.25 cup green chili sauce

2 tbsp non-fat Greek yogurt

0.5 oz shredded Monterey Jack cheese

0.25 cup white onion

0.25 tsp chili powder

0.25 tsp ground cumin

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) and lightly grease a small baking dish.

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced white onion until translucent, about 3-4 minutes.

• 3

  In a mixing bowl, combine the shredded chicken, sautéed onion, Greek yogurt, chili powder, cumin, sea salt, and black pepper until well incorporated.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable.

• 5

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

• 6

  Pour the green chili sauce over the center of the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 7

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

• 8

  Remove from the oven and let cool for 2 minutes before serving.