NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Shredded sharp cheddar cheese

0.25 cup Plain Greek yogurt

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Chili powder

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the shredded chicken with sea salt, black pepper, garlic powder, and chili powder until the meat is thoroughly seasoned.

• 3

  Warm the corn tortillas in a dry skillet for 30 seconds per side or in the microwave for 15 seconds until they are soft and pliable.

• 4

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

• 5

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

• 6

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

• 7

  Remove from the oven and finish with a cool dollop of plain Greek yogurt and a sprinkle of fresh chopped cilantro before serving.