NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.5 cup diced bell peppers

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

1 tbsp nonfat plain Greek yogurt

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced yellow onion and bell peppers until they are softened and translucent.

• 3

  In a mixing bowl, combine the sautéed vegetables with the cooked shredded chicken, chili powder, sea salt, and black pepper.

• 4

  Warm the corn tortillas in a dry skillet for 30 seconds per side or in the microwave for 15 seconds to make them pliable and prevent cracking.

• 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 and vegetable mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish.

• 7

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

• 8

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

• 9

  Remove from the oven and garnish with a dollop of nonfat plain Greek yogurt and fresh cilantro before serving.