NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

2 small Corn tortillas

0.25 cup Red enchilada sauce

0.5 oz Shredded cheddar cheese

2 tbsp Nonfat Greek yogurt

0.25 cup Red onion

0.25 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a small skillet over medium heat and sauté the diced red onion and bell pepper until they are tender and fragrant.

• 3

  In a mixing bowl, combine the shredded cooked chicken with the sautéed vegetables, sea salt, and black pepper.

• 4

  Briefly warm the corn tortillas in a dry pan or wrapped in a damp paper towel in the microwave for 15 seconds to make them pliable.

• 5

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

• 6

  Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.

• 7

  Bake for 12-15 minutes until the sauce is bubbling and the cheese has melted into a golden layer.

• 8

  Remove from the oven and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro before serving.