NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

1 medium poblano pepper

0.25 cup plain Greek yogurt

0.5 cup salsa verde

1 medium corn tortillas

0.5 oz shredded Monterey Jack cheese

0.25 cup white onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0 tsp extra virgin olive oil

PREPARATION

• 1

  Char the poblano pepper over an open flame or under a broiler until the skin is blistered, then peel, seed, and slice it into thin strips.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and garlic until they are soft and fragrant.

• 3

  Add the shredded chicken, cumin, sea salt, black pepper, and sliced poblanos to the skillet, stirring until the flavors are well combined.

• 4

  In a separate small bowl, whisk together the salsa verde and plain Greek yogurt until the mixture is smooth and creamy.

• 5

  Briefly warm the corn tortillas to make them pliable, then fill each with the chicken mixture, roll them tightly, and place them seam-side down in a baking dish.

• 6

  Pour the salsa verde yogurt sauce evenly over the top of the rolled tortillas and sprinkle with the shredded Monterey Jack cheese.

• 7

  Bake the enchiladas at 375°F for 15 minutes, or until the cheese is melted and the sauce is bubbling.