NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 small Corn tortillas

0.5 oz Cheddar cheese

0.25 cup Red enchilada sauce

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add the shredded chicken breast to the skillet along with the chili powder, cumin, sea salt, and black pepper, stirring for 2 minutes to combine the flavors.

• 4

  Warm the corn tortillas in a dry pan or microwave for 15 seconds to make them pliable and prevent them from tearing.

• 5

  Spread a small amount of enchilada sauce on the bottom of a small baking dish.

• 6

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

• 7

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

• 8

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

• 9

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