NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup Greek yogurt

1 medium corn tortilla

0.5 cup red enchilada sauce

0.5 cup bell pepper

0.25 cup red onion

1 tsp avocado oil

0.5 oz cheddar cheese

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 and lightly grease a small oven-safe baking dish.

• 2

  Slice the chicken breast into small bite-sized pieces and season with sea salt, black pepper, and garlic powder.

• 3

  Heat the avocado oil in a skillet over medium-high heat. Add the diced bell peppers and red onion, sautéing for 3-4 minutes until they begin to soften.

• 4

  Add the chicken to the skillet and cook until browned and cooked through, approximately 5-6 minutes.

• 5

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

• 6

  Slice the corn tortilla into thin strips. Place half of the strips at the bottom of the baking dish.

• 7

  Layer the cooked chicken and vegetable mixture over the tortillas, then pour the creamy enchilada sauce evenly over the top.

• 8

  Top with the remaining tortilla strips and sprinkle with the shredded cheddar cheese.

• 9

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

• 10

  Remove from the oven and let it rest for 5 minutes before garnishing with freshly chopped cilantro.