NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 oz Shredded sharp cheddar cheese

0.5 tsp Extra virgin olive oil

2 tbsp Nonfat plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Chili powder

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

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

• 3

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

• 4

  Add 2 tablespoons of the red enchilada sauce to the chicken mixture to moisten the filling.

• 5

  Warm the corn tortillas briefly in a dry pan or microwave to make them pliable.

• 6

  Spread a thin layer of enchilada sauce on the bottom of a small baking dish.

• 7

  Place a portion of the chicken filling into each tortilla, roll tightly, and place seam-side down in the baking dish.

• 8

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

• 9

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

• 10

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