NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium corn tortilla

0.25 cup plain Greek yogurt

0.25 cup red enchilada sauce

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp cumin

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Dice the chicken breast into small bite-sized pieces and season with chili powder, cumin, sea salt, and black pepper.

• 3

  Heat olive oil in a skillet over medium heat. Sauté the diced onion and red bell pepper until softened, about 4 minutes.

• 4

  Add the seasoned chicken to the skillet and cook until browned and cooked through, approximately 6-8 minutes.

• 5

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

• 6

  Cut the corn tortilla into thin strips or small squares.

• 7

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

• 8

  Pour the creamy chili sauce over the chicken and top with the remaining tortilla strips.

• 9

  Sprinkle the shredded sharp cheddar cheese evenly over the top.

• 10

  Bake for 15-20 minutes until the cheese is melted and bubbling and the edges are slightly crisp.

• 11

  Remove from the oven and let cool for 5 minutes before serving.