NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

1 oz Monterey Jack cheese

0.25 cup White onion

1 tsp Extra virgin olive oil

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Fresh cilantro

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion until translucent and soft.

• 3

  In a medium bowl, combine the shredded chicken, sautéed onions, cumin, garlic powder, sea salt, and two tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until pliable so they do not crack.

• 5

  Place a portion 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 red enchilada sauce over the tortillas, ensuring they are well-coated, and sprinkle the Monterey Jack cheese evenly on top.

• 7

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 8

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