NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 whole Corn tortillas

0.5 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

0.25 cup Red onion

0.25 cup Bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the cooked and shredded chicken breast with the sautéed vegetables, ground cumin, sea salt, and black pepper.

• 4

  Spread a small spoonful of the red enchilada sauce across the bottom of a small baking dish to prevent the tortillas from sticking.

• 5

  Lightly warm the corn tortillas to make them pliable, then dip each one into the remaining enchilada sauce to coat both sides.

• 6

  Fill each tortilla with the chicken and vegetable mixture, roll them up tightly, and place them seam-side down in the prepared baking dish.

• 7

  Pour the remaining sauce over the top of the enchiladas, sprinkle with the shredded sharp cheddar cheese, and bake for 15 minutes until the sauce is bubbling.

• 8

  Serve warm with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro for a bright finish.