NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded cheddar cheese

0.25 cup plain nonfat Greek yogurt

0.5 tbsp avocado oil

0.25 cup red bell pepper

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, add the avocado oil and sauté the diced onion and red bell pepper until softened and slightly translucent.

• 3

  Add the shredded chicken breast to the skillet along with the sea salt, black pepper, and garlic powder, stirring for 2-3 minutes until well combined and heated through.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 15 seconds to make them soft and pliable.

• 5

  Spread 2 tablespoons of the red enchilada sauce across the bottom of a small oven-safe baking dish.

• 6

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

• 7

  Pour the remaining enchilada sauce evenly over the tortillas and sprinkle the shredded cheddar cheese on top.

• 8

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

• 9

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