NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

1 oz Sharp cheddar cheese

0.25 cup Diced white onion

2 tbsp Nonfat Greek yogurt

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Ground cumin

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with the avocado oil.

• 2

  In a small skillet over medium heat, sauté the diced white onions with a tablespoon of water until they are soft and translucent.

• 3

  In a mixing bowl, combine the shredded chicken breast, sautéed onions, sea salt, ground cumin, and black pepper.

• 4

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

• 5

  Pour a small amount of the red enchilada sauce into a shallow bowl and dip each tortilla to coat both sides.

• 6

  Place a portion of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

• 7

  Pour the remaining enchilada sauce over the rolled 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 completely melted.

• 9

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