NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Diced onion

0.25 cup Diced bell pepper

0.5 oz Shredded Monterey Jack cheese

1 tbsp Nonfat Greek yogurt

1 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat olive oil in a skillet over medium heat and sauté the onion and bell pepper until softened.

• 3

  Stir in the shredded chicken, chili powder, cumin, salt, and pepper until the mixture is well combined.

• 4

  Spread 2 tablespoons of tomato puree across the bottom of a small baking dish.

• 5

  Warm the corn tortillas slightly to prevent cracking, then fill each with the chicken mixture and roll tightly.

• 6

  Place the tortillas seam-side down in the dish and top with the remaining tomato puree and shredded cheese.

• 7

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

• 8

  Garnish with a dollop of Greek yogurt and fresh cilantro before serving.