NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 small Corn tortillas

0.5 cup Red enchilada sauce

0.25 cup Yellow onion

0.25 cup Bell pepper

0.25 oz Sharp cheddar cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Nonfat plain Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.

• 3

  In a medium bowl, mix the cooked shredded chicken breast with 0.25 cup of the red enchilada sauce, sea salt, black pepper, and garlic powder.

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are pliable and easy to roll.

• 5

  Place a portion of the chicken and pepper mixture into each tortilla, roll them tightly, and arrange them seam-side down in the prepared baking dish.

• 6

  Pour the remaining 0.25 cup of enchilada sauce over the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.

• 7

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

• 8

  Remove from the oven and garnish with a dollop of Greek yogurt and fresh cilantro before serving.