NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 small corn tortillas

0.25 cup red enchilada sauce

0.25 cup diced white onion

0.25 cup diced bell pepper

0.5 tbsp shredded sharp cheddar cheese

1 tbsp nonfat plain Greek yogurt

0.5 tsp extra virgin olive oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium heat, add the olive oil and sauté the white onion and bell pepper until they are soft and slightly caramelized.

• 3

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

• 4

  Warm the corn tortillas in the microwave for 15 seconds or in a dry pan until pliable.

• 5

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

• 6

  Divide the chicken mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in the baking dish.

• 7

  Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 minutes until the sauce is bubbling and the cheese has melted.

• 9

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