NUTRITION

SERVINGS

INGREDIENTS

4.5 oz shredded cooked chicken breast

1 medium corn tortillas

0.5 cup red enchilada sauce

0.25 cup nonfat Greek yogurt

0.25 oz shredded sharp cheddar cheese

0.25 cup diced white onion

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a skillet over medium heat, then add the diced white onion and sauté until soft and translucent.

• 3

  In a medium bowl, toss the shredded cooked chicken breast with the sautéed onions, chili powder, sea salt, and black pepper until well combined.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds to make them pliable.

• 5

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

• 6

  Pour the red enchilada sauce over the top of the rolled tortillas, ensuring they are well-coated, then sprinkle with the shredded sharp cheddar cheese.

• 7

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

• 8

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