NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

2 small corn tortillas

2 tbsp diced green chilis

0.25 cup tomato sauce

0.5 oz cheddar cheese

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Sauté the chicken breast in olive oil over medium heat until cooked through, then shred finely using two forks.

• 3

  In a medium bowl, whisk together the Greek yogurt, tomato sauce, green chilis, chili powder, cumin, garlic powder, salt, and pepper.

• 4

  Fold the shredded chicken into the yogurt mixture until every piece is thoroughly coated in the creamy sauce.

• 5

  Cut the corn tortillas into one-inch strips.

• 6

  Place half of the tortilla strips in the bottom of the baking dish, top with the chicken mixture, and layer the remaining strips on top.

• 7

  Sprinkle the shredded cheddar cheese evenly over the top layer.

• 8

  Bake for 15 minutes until the cheese is melted and the sauce is bubbly.