NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Shredded monterey jack cheese

0.25 cup Diced white onion

1 clove Minced garlic

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

1 tbsp Plain Greek yogurt

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion and minced garlic until they are translucent and fragrant.

• 3

  In a medium mixing bowl, combine the shredded chicken breast, the sautéed onion and garlic, ground cumin, sea salt, black pepper, and 2 tablespoons of the red enchilada sauce.

• 4

  Warm the corn tortillas in a dry skillet or the microwave for about 15 seconds until they are soft and pliable.

• 5

  Place a generous portion of the chicken mixture in the center of each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 6

  Pour the remaining red enchilada sauce evenly over the tortillas and sprinkle with the shredded monterey jack cheese.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has completely melted.

• 8

  Garnish the hot enchiladas with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro before serving.