NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp ground cumin

0.25 tsp garlic powder

2 tbsp nonfat plain Greek yogurt

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onions until they are soft and translucent.

• 3

  In a medium bowl, combine the shredded chicken, sautéed onions, sea salt, ground cumin, and garlic powder.

• 4

  Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable for rolling.

• 5

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

• 6

  Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded cheddar cheese.

• 7

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

• 8

  Serve warm topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.