NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp Greek yogurt

0.5 cup red enchilada sauce

1 whole corn tortilla

0.5 oz cheddar cheese

0.25 cup green chilis

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Stir the cooked shredded chicken breast, diced red bell pepper, diced yellow onion, and green chilis into the sauce mixture until everything is well coated.

• 4

  Cut the corn tortilla into 1-inch wide strips.

• 5

  Place half of the tortilla strips in the bottom of the baking dish, then spread half of the chicken and sauce mixture over the top.

• 6

  Repeat the layer with the remaining tortilla strips and the rest of the chicken mixture.

• 7

  Sprinkle the shredded cheddar cheese evenly over the top of the bake.

• 8

  Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Allow the bake to cool for 5 minutes before serving to let the sauce set.