NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

2 tbsp plain Greek yogurt

2 tbsp green chili salsa

0.5 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a medium skillet over medium heat and sauté the diced onion and red bell pepper until tender.

• 3

  Add the shredded chicken, sea salt, black pepper, garlic powder, and cumin to the skillet, tossing to combine and heat through.

• 4

  In a small bowl, whisk together the plain Greek yogurt and green chili salsa to create a creamy sauce.

• 5

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable.

• 6

  Divide the chicken filling between the tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Spread the creamy green chili sauce evenly over the tortillas and top with the shredded Monterey Jack cheese.

• 8

  Bake for 12-15 minutes until the cheese is melted and the edges are slightly golden.

• 9

  Garnish with fresh chopped cilantro and serve immediately.