NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 small corn tortillas

0.25 cup Greek yogurt

0.25 cup red enchilada sauce

0.25 cup bell pepper

0.25 cup yellow onion

0.5 oz cheddar cheese

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

  In a medium bowl, combine the shredded chicken breast, chili powder, garlic powder, sea salt, and half of the Greek yogurt until well mixed.

• 4

  In a separate small bowl, whisk together the remaining Greek yogurt and the red enchilada sauce to create a creamy, zesty topping.

• 5

  Lightly warm the corn tortillas in the microwave or on a dry skillet to make them pliable, then fill each with the chicken mixture and roll them tightly.

• 6

  Place the rolled tortillas seam-side down in a small baking dish and pour the creamy enchilada sauce mixture evenly over the top.

• 7

  Sprinkle the shredded cheddar cheese over the sauce and bake for 15 minutes until the cheese is melted and the edges are golden.