NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 tbsp nonfat Greek yogurt

0.25 cup green enchilada sauce

2 small corn tortillas

0.5 oz shredded Monterey Jack cheese

2 tbsp diced red onion

1 tbsp chopped fresh cilantro

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, diced red onion, ground cumin, 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

  Place half 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 rolled tortillas.

• 6

  Sprinkle the shredded Monterey Jack cheese over the sauce.

• 7

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

• 8

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