NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.25 cup plain Greek yogurt

0.5 cup green enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup white onion

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, sauté the diced white onion in olive oil over medium heat until translucent and fragrant.

• 3

  In a medium mixing bowl, combine the shredded cooked chicken breast, sautéed onions, Greek yogurt, half of the green enchilada sauce, garlic powder, cumin, sea salt, and black pepper.

• 4

  Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.

• 5

  Divide the chicken mixture evenly between the two tortillas, rolling them tightly.

• 6

  Place the rolled tortillas seam-side down in a small oven-safe baking dish.

• 7

  Pour the remaining green enchilada sauce over the top 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 melted beautifully.

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving.