NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

2 tbsp plain Greek yogurt

0.25 cup tomato puree

0.5 oz cheddar cheese

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tbsp lime juice

0.25 cup red onion

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish.

• 2

  Sauté the diced red onion in olive oil over medium heat until softened and fragrant.

• 3

  In a medium bowl, combine the shredded chicken breast with chili powder, cumin, garlic powder, sea salt, black pepper, and fresh lime juice.

• 4

  Whisk together the plain Greek yogurt and tomato puree in a separate bowl to create a creamy enchilada sauce.

• 5

  Spread a thin layer of the sauce on the bottom of the baking dish, then dip each tortilla into the remaining sauce before filling with the chicken mixture.

• 6

  Roll the tortillas tightly and place them seam-side down in the dish, topping with the remaining sauce and shredded cheddar cheese.

• 7

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