NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.25 cup red enchilada sauce

2 tbsp plain Greek yogurt

0.5 cup bell peppers

0.25 cup yellow onion

1 medium corn tortilla

0.5 oz Monterey Jack cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

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 onions and bell peppers until they are softened and fragrant.

• 3

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

• 4

  Add the shredded cooked chicken and the sautéed vegetables to the bowl, stirring until everything is thoroughly coated in the sauce.

• 5

  Slice the corn tortilla into thin strips and layer them at the bottom of a small individual-sized baking dish.

• 6

  Pour the creamy chicken and vegetable mixture over the tortilla strips, spreading it into an even layer.

• 7

  Sprinkle the shredded Monterey Jack cheese over the top of the mixture.

• 8

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

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving hot.