NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium corn tortilla

0.25 cup Greek yogurt

0.5 oz cheddar cheese

0.25 cup tomato puree

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat olive oil over medium heat and sauté the diced bell pepper and red onion until softened, about 5 minutes.

• 3

  Poach the chicken breast in simmering water until cooked through, then shred it using two forks.

• 4

  In a medium bowl, whisk together the tomato puree, Greek yogurt, chili powder, cumin, garlic powder, sea salt, and black pepper to create the creamy enchilada sauce.

• 5

  Toss the shredded chicken and sautéed vegetables with half of the creamy sauce until well coated.

• 6

  Cut the corn tortilla into quarters. In a small oven-safe baking dish, place half of the tortilla pieces at the bottom.

• 7

  Spread the chicken and vegetable mixture over the tortillas, then top with the remaining tortilla pieces and the rest of the sauce.

• 8

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