NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 medium corn tortillas

0.25 cup non-fat Greek yogurt

0.25 cup red enchilada sauce

2 tbsp diced green chilis

0.25 cup bell pepper

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp shredded sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small mixing bowl, whisk together the non-fat Greek yogurt, red enchilada sauce, diced green chilis, chili powder, and cumin until the sauce is smooth and combined.

• 3

  In a separate bowl, toss the cooked shredded chicken breast with the diced bell peppers, sea salt, and black pepper.

• 4

  Cut the corn tortillas into 1-inch wide strips.

• 5

  Spread a small spoonful of the creamy enchilada sauce at the bottom of a small individual-sized oven-safe baking dish.

• 6

  Layer half of the tortilla strips over the sauce, followed by the seasoned chicken and pepper mixture.

• 7

  Pour the remaining sauce evenly over the chicken, then top with the rest of the tortilla strips.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top and bake for 15 to 20 minutes until the cheese is bubbling and the edges are slightly golden.

• 9

  Garnish with chopped fresh cilantro and serve warm.