NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.25 cup Non-fat Greek yogurt

1 tbsp Canned diced green chiles

0.5 oz Monterey Jack cheese

0.5 cup Green enchilada sauce

0.25 tsp Ground cumin

0.25 tsp Garlic powder

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 medium mixing bowl, combine the shredded chicken, Greek yogurt, diced green chiles, cumin, garlic powder, sea salt, and black pepper until well incorporated.

• 3

  Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

• 4

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

• 5

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

• 6

  Pour the remaining green enchilada sauce over the top of the tortillas and sprinkle evenly with the Monterey Jack cheese.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 8

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