NUTRITION

SERVINGS

INGREDIENTS

5 oz shredded chicken breast

1 medium corn tortillas

0.5 cup red enchilada sauce

0.25 oz shredded cheddar cheese

0.25 cup white onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

0 tsp olive oil

2 tbsp non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced white onion until translucent and soft.

• 3

  In a mixing bowl, combine the sautéed onion with the shredded chicken, sea salt, black pepper, garlic powder, and ground cumin until well incorporated.

• 4

  Warm the corn tortillas in a dry pan for 30 seconds per side or in the microwave for 10 seconds until they are pliable and easy to roll.

• 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 mixture into each tortilla, roll them up tightly, and arrange 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 to 20 minutes until the cheese is completely melted and the sauce is bubbling at the edges.

• 9

  Remove from the oven and let rest for 2 minutes before garnishing with a dollop of Greek yogurt and fresh cilantro.