NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 tbsp non-fat Greek yogurt

0.5 cup red enchilada sauce

2 medium corn tortillas

0.5 oz sharp cheddar cheese

0.25 cup white onion

0.25 cup bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.

• 3

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

• 4

  Warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 15 seconds until they are soft and pliable.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.

• 6

  Place a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 7

  Pour the remaining enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Garnish the hot enchiladas with fresh chopped cilantro before serving.