NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast, shredded

2 medium corn tortillas

0.5 cup green enchilada sauce

0.5 oz Monterey Jack cheese, shredded

0.25 cup diced green chiles

0.25 cup yellow onion, diced

1 clove garlic, minced

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp plain Greek yogurt

1 tbsp fresh cilantro, chopped

0.25 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of avocado oil.

• 2

  In a skillet over medium heat, sauté the diced onion and garlic in the avocado oil until softened and fragrant.

• 3

  Stir in the shredded chicken, diced green chiles, cumin, sea salt, and black pepper, cooking for 2-3 minutes until well combined and heated through.

• 4

  Warm the corn tortillas in a damp paper towel in the microwave for 30 seconds to make them pliable and prevent tearing.

• 5

  Spread 2 tablespoons of the green enchilada sauce on the bottom of the baking dish.

• 6

  Dip each tortilla lightly into the remaining sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the dish.

• 7

  Pour the remaining sauce over the top of the rolled tortillas and sprinkle evenly with the shredded Monterey Jack cheese.

• 8

  Bake for 15-20 minutes until the cheese is melted and slightly golden and the sauce is bubbling.

• 9

  Remove from the oven and let cool for 5 minutes before topping with a dollop of Greek yogurt and fresh cilantro.