NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

1.5 medium corn tortillas

2 tbsp plain Greek yogurt

0.25 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a medium mixing bowl, combine the cooked shredded chicken, Greek yogurt, chili powder, ground cumin, sea salt, and black pepper.

• 4

  Stir the sautéed onions and peppers into the chicken mixture along with 2 tablespoons of the red enchilada sauce to create a creamy filling.

• 5

  Cut the corn tortillas into 1-inch wide strips.

• 6

  Spread a spoonful of the remaining enchilada sauce on the bottom of a small oven-safe baking dish.

• 7

  Layer half of the tortilla strips on the bottom, followed by the chicken mixture, and then the remaining tortilla strips.

• 8

  Pour the rest of the enchilada sauce over the top and sprinkle evenly with the shredded cheddar cheese.

• 9

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