NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup diced yellow onion

0.25 cup diced bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp nonfat Greek yogurt

1 tbsp chopped 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 softened and fragrant.

• 3

  In a medium bowl, combine the shredded chicken, sautéed vegetables, sea salt, black pepper, and garlic powder, mixing thoroughly to distribute the spices.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until they are pliable and easy to roll without cracking.

• 5

  Dip each tortilla lightly into the red enchilada sauce, then fill with the chicken mixture and roll tightly.

• 6

  Place the rolled enchiladas seam-side down in the prepared baking dish and pour the remaining sauce evenly over the top.

• 7

  Sprinkle the shredded sharp cheddar cheese over the sauce and bake for 15 to 20 minutes until the cheese is bubbly and the edges are slightly crisp.

• 8

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