NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp olive oil

0.25 cup white onion

0.5 cup bell pepper

1 clove garlic

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan, whisk together the tomato puree, chili powder, cumin, sea salt, and black pepper over medium heat to create a smooth red chili sauce.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced white onion and bell pepper until softened, then add the minced garlic for 30 seconds.

• 4

  Add the cooked shredded chicken to the skillet and toss with 2 tablespoons of the prepared red chili sauce to coat.

• 5

  Warm the corn tortillas in a dry pan for 10 seconds per side until they are soft and pliable.

• 6

  Fill each tortilla with half of the chicken and pepper mixture, roll them tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the remaining red chili sauce evenly over the top of the enchiladas.

• 8

  Bake for 15 minutes until the sauce is bubbling and the tortillas are slightly toasted.

• 9

  Garnish with a dollop of nonfat Greek yogurt and fresh cilantro before serving.