NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked chicken breast

1 whole poblano pepper

0.5 cup yellow onion

0.25 cup plain Greek yogurt

0.25 cup salsa verde

2 whole corn tortillas

0.5 oz Monterey Jack cheese

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Char the poblano pepper over a gas flame or under the broiler until the skin is blackened, then place in a bowl covered with plastic wrap for 10 minutes before peeling, seeding, and dicing.

• 2

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 3

  In a mixing bowl, combine the shredded cooked chicken, diced poblano, diced yellow onion, cumin, garlic powder, sea salt, black pepper, lime juice, and 1 tablespoon of the Greek yogurt.

• 4

  In a separate small bowl, whisk together the remaining Greek yogurt and the salsa verde until a smooth, creamy sauce forms.

• 5

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

• 6

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

• 7

  Spread the creamy salsa verde sauce evenly over the top of the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the edges of the tortillas are slightly crisp.

• 9

  Garnish with fresh chopped cilantro and serve immediately.