NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

0.5 cup red enchilada sauce

0.5 cup diced bell pepper

0.25 cup diced yellow onion

1 cup fresh baby spinach

1 whole corn tortillas

0.25 oz shredded sharp cheddar cheese

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.

• 3

  Add the fresh baby spinach to the skillet and stir until just wilted, then remove the pan from the heat.

• 4

  In a medium mixing bowl, whisk together the red enchilada sauce, Greek yogurt, sea salt, black pepper, and garlic powder until smooth.

• 5

  Fold the shredded chicken and the sautéed vegetable mixture into the creamy sauce until everything is evenly coated.

• 6

  Slice the corn tortillas into thin strips and layer half of them in the bottom of a small oven-safe baking dish.

• 7

  Spread the creamy chicken and vegetable mixture over the tortilla strips, then top with the remaining tortilla strips.

• 8

  Sprinkle the shredded cheddar cheese over the top and bake for 15-20 minutes until the cheese is melted and the edges are bubbling.