NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

1 medium poblano pepper

0.13 cup plain Greek yogurt

1 medium corn tortillas

0.5 cup salsa verde

0.25 oz Monterey Jack cheese, shredded

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Char the poblano pepper over an open gas flame or under a broiler until the skin is blackened and blistered on all sides.

• 2

  Place the charred pepper in a bowl and cover with a lid for 5 minutes to steam, then peel off the skin, remove the seeds, and dice the flesh.

• 3

  In a medium mixing bowl, combine the shredded chicken, diced poblano, Greek yogurt, cumin, garlic powder, sea salt, and black pepper.

• 4

  Preheat your oven to 375°F and lightly grease a small baking dish with the olive oil.

• 5

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

• 6

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

• 7

  Pour the salsa verde over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.