NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.25 cup yellow onion

0.5 oz shredded cheddar cheese

2 tbsp nonfat plain Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced onions until they are soft and translucent.

• 3

  In a mixing bowl, combine the shredded chicken, sautéed onions, sea salt, black pepper, and chili powder, tossing until the chicken is evenly seasoned.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds to prevent cracking.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.

• 6

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

• 7

  Pour the remaining enchilada sauce over the top of the 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

  Garnish with a dollop of Greek yogurt and freshly chopped cilantro before serving warm.