NUTRITION

SERVINGS

INGREDIENTS

4.5 oz shredded chicken breast

1 medium corn tortilla

2 tbsp plain Greek yogurt

0.5 oz sharp cheddar cheese

0.25 cup red enchilada sauce

0.5 cup sliced bell peppers

0.25 cup diced yellow onion

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the onions and bell peppers until softened, about 5 minutes.

• 3

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

• 4

  In a small mixing bowl, whisk together the red enchilada sauce and plain Greek yogurt until a smooth, creamy sauce forms.

• 5

  In a separate bowl, toss the shredded chicken with the chili powder, cumin, sea salt, and black pepper.

• 6

  Slice the corn tortilla into thin strips or bite-sized squares.

• 7

  In a small oven-safe baking dish, layer half of the tortilla strips, followed by half of the chicken and vegetable mixture, and half of the creamy sauce.

• 8

  Repeat the layers once more and sprinkle the shredded cheddar cheese evenly over the top.

• 9

  Bake for 15 to 20 minutes until the sauce is bubbling at the edges and the cheese is melted and lightly browned.