NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tbsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

1 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

0.25 cup diced white onion

0.25 cup diced bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small baking dish.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.

• 3

  In a small bowl, whisk together the tomato puree, chili powder, cumin, garlic powder, sea salt, and black pepper to create the sauce.

• 4

  Combine the shredded chicken with the sautéed vegetables and 2 tablespoons of the prepared red chili sauce.

• 5

  Warm the corn tortillas briefly to make them pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in the baking dish, top with the remaining sauce, and sprinkle with shredded cheddar cheese.

• 7

  Bake for 15 minutes until the cheese is bubbly and serve with a dollop of Greek yogurt for a creamy finish.