NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 small corn tortillas

0.25 cup 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

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced onion and red bell pepper until they are softened and fragrant.

• 3

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

• 4

  Cut or tear the corn tortillas into bite-sized pieces or strips.

• 5

  Spread half of the chicken and yogurt mixture into the bottom of the prepared baking dish, top with half of the tortilla pieces, and repeat the layers one more time.

• 6

  Sprinkle the shredded sharp cheddar cheese evenly over the top layer.

• 7

  Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has melted into a golden crust.