NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup tomato puree

0.25 cup diced yellow onion

0.25 cup diced green bell pepper

1 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz shredded sharp cheddar cheese

2 tbsp nonfat plain Greek yogurt

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

  In a small mixing bowl, whisk together the tomato puree, chili powder, ground cumin, sea salt, and black pepper to create the ranchero sauce.

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced onion and bell pepper for 4-5 minutes until softened.

• 4

  In a medium bowl, combine the sautéed vegetables with the cooked shredded chicken and two tablespoons of the ranchero sauce, mixing well to coat.

• 5

  Warm the corn tortillas slightly in a dry pan or microwave so they are pliable, then dip each tortilla into the ranchero sauce bowl to lightly coat both sides.

• 6

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

• 7

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

• 8

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

• 9

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