NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked chicken breast

2 medium Corn tortillas

2 tbsp Plain Greek yogurt

0.5 oz Monterey Jack cheese

0.25 cup Green enchilada sauce

1 tsp Avocado oil

0.25 cup Diced green chilies

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a skillet over medium heat, add the avocado oil and sauté the shredded chicken with the diced green chilies, sea salt, black pepper, and garlic powder until well combined and fragrant.

• 3

  In a small mixing bowl, whisk together the green enchilada sauce and the plain Greek yogurt until the mixture is smooth and creamy.

• 4

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

• 5

  Lay the tortillas flat and distribute the chicken and chili mixture evenly between them, rolling each one tightly.

• 6

  Place the rolled tortillas seam-side down in a small oven-safe baking dish.

• 7

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

• 8

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

• 9

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