NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup plain non-fat Greek yogurt

0.5 cup red enchilada sauce

1 medium corn tortilla

0.5 cup bell peppers

0.25 cup red onion

0.5 oz sharp cheddar cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, add the avocado oil, diced bell peppers, and red onion, sautéing until the vegetables are tender and slightly caramelized.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, half of the enchilada sauce, sea salt, black pepper, and garlic powder until well incorporated.

• 4

  Cut the corn tortilla into bite-sized strips or small squares.

• 5

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

• 6

  Layer half of the tortilla pieces on the bottom, followed by the creamy chicken mixture and the sautéed vegetables.

• 7

  Top with the remaining tortilla pieces and drizzle the rest of the enchilada sauce over the top.

• 8

  Sprinkle the shredded sharp cheddar cheese evenly across the surface.

• 9

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

• 10

  Garnish with fresh chopped cilantro before serving.