NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.75 oz sharp cheddar cheese

0.25 cup red onion

0.25 cup red bell pepper

2 tbsp plain greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp ground cumin

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, sauté the diced red onion and bell pepper in olive oil until the vegetables are softened and slightly caramelized.

• 3

  In a mixing bowl, combine the shredded cooked chicken breast with the sautéed vegetables, sea salt, black pepper, chili powder, and ground cumin.

• 4

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

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds until pliable.

• 6

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

• 7

  Pour the remaining red enchilada sauce over the tortillas, ensuring they are well-covered, and sprinkle the shredded cheddar cheese evenly on top.

• 8

  Bake for 15 to 18 minutes until the sauce is bubbling and the cheese is completely melted.

• 9

  Remove from the oven and let cool for 2 minutes before serving with a dollop of plain Greek yogurt on top.