Ingredients:
- 1.5 lbs boneless skinless chicken thighs, diced small
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded low-fat Monterey Jack cheese
- 6 large high-fiber tortillas
- 1 can (14.5 oz) diced green chiles
- 1 cup low-sodium chicken bone broth
- 1/2 cup plain non-fat Greek yogurt
- 2 cloves garlic, minced
- 1 tsp lime juice
- 1/2 tsp onion powder
- 1 pinch salt
Instructions:
- Sear the protein. Heat olive oil in your large skillet over medium high heat. Add the diced chicken thighs and toss in the cumin, paprika, garlic powder, salt, and pepper. Cook for 7-9 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Blend the sauce. Toss the diced green chiles, bone broth, Greek yogurt, minced garlic, lime juice, and onion powder into your blender. Process on high for about 30-60 seconds until the mixture is velvety and smooth.
- Fill the tortillas. Lay a tortilla flat on a clean surface. Place a generous portion of the cooked chicken in the center and top it with a sprinkle of Monterey Jack cheese.
- Roll it tight. Fold the left and right sides inward first, then roll from the bottom up. Note: Rolling tightly prevents the cheese from leaking out during the sear.
- Crisp the exterior. Place the rolled burritos seam side down in the same skillet you used for the chicken. Heat for 1-2 minutes per side until the tortilla is golden and crisp.
- Arrange for baking. Carefully move the seared burritos into your 9x13 inch baking dish. Make sure they are snugly side by-side.
- Smother the burritos. Pour the blended green chile sauce evenly over the top of the burritos. Use a spoon to spread it to the edges.
- Add the final layer. Cover the sauce with the remaining Monterey Jack cheese.
- The final bake. Place the dish in the oven at 375°F (190°C). Bake for 15 minutes until the cheese is bubbly and the sauce is simmering around the edges.