NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz Monterey Jack cheese

0.13 cup non-fat Greek yogurt

1 tbsp cilantro

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp cumin

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, add the olive oil and sauté the diced red onion until it becomes soft and translucent.

• 3

  In a medium bowl, combine the shredded chicken breast with the sautéed onions, sea salt, black pepper, chili powder, and cumin.

• 4

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds until they are pliable and easy to roll.

• 5

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

• 6

  Pour the red enchilada sauce evenly over the tortillas and top with the shredded Monterey Jack cheese.

• 7

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

• 8

  Remove from the oven and top with a dollop of non-fat Greek yogurt and fresh cilantro before serving.