NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup Greek yogurt

0.25 cup red enchilada sauce

1 medium corn tortilla

0.5 cup bell pepper

0.25 cup red onion

0.5 oz cheddar cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Finely dice the bell pepper and red onion.

• 3

  Heat the avocado oil in a skillet over medium heat and sauté the peppers and onions until they are tender and slightly caramelized.

• 4

  In a large mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, red enchilada sauce, sea salt, black pepper, and chili powder until well incorporated.

• 5

  Slice the corn tortilla into thin, bite-sized strips.

• 6

  In a small oven-safe baking dish, create a base layer using half of the tortilla strips.

• 7

  Spread the creamy chicken and vegetable mixture evenly over the tortilla strips.

• 8

  Top the mixture with the remaining tortilla strips and sprinkle the shredded cheddar cheese across the top.

• 9

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