NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.25 cup plain Greek yogurt

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 oz sharp cheddar cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with a drop of avocado oil.

• 2

  In a skillet over medium heat, sauté the diced red bell pepper and yellow onion in avocado oil until softened and slightly caramelized.

• 3

  In a medium bowl, combine the cooked shredded chicken breast, sautéed vegetables, lime juice, garlic powder, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the Greek yogurt, tomato puree, and minced chipotle peppers until a smooth, creamy sauce forms.

• 5

  Spread a thin layer of the chipotle sauce on the bottom of the baking dish to prevent sticking.

• 6

  Warm the corn tortillas slightly to make them pliable, then fill each with the chicken mixture, roll tightly, and place seam-side down in the dish.

• 7

  Pour the remaining creamy chipotle sauce over the tortillas and sprinkle evenly with the shredded cheddar cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.