NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup green enchilada sauce

4 oz diced green chilis

2 medium corn tortillas

0.5 oz Monterey Jack cheese

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground 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) and lightly grease a small baking dish.

• 2

  In a mixing bowl, combine the shredded cooked chicken, Greek yogurt, diced green chilis, diced onion, minced garlic, cumin, salt, and pepper until well incorporated.

• 3

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

• 4

  Spoon a portion of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 5

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

• 6

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

• 7

  Remove from the oven and let rest for 5 minutes before garnishing with freshly chopped cilantro and serving.