NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small corn tortillas

0.5 cup green enchilada sauce

0.75 oz shredded Monterey Jack cheese

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

2 tbsp nonfat Greek yogurt

1 tbsp chopped fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with a touch of olive oil.

• 2

  Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the diced onions and sauté for 3-4 minutes until they are soft and translucent.

• 3

  In a mixing bowl, combine the shredded chicken, sautéed onions, sea salt, black pepper, garlic powder, and ground cumin. Stir in 2 tablespoons of the green enchilada sauce to moisten the chicken.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable. This prevents them from cracking when rolled.

• 5

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

• 6

  Pour the remaining green enchilada sauce evenly over the tortillas and sprinkle with the shredded Monterey Jack cheese.

• 7

  Bake for 15-20 minutes, or until the sauce is bubbling and the cheese has completely melted and turned slightly golden.

• 8

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