NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 medium corn tortillas

0.25 cup red enchilada sauce

2 tbsp non-fat Greek yogurt

0.5 cup bell peppers

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz shredded cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Finely dice the bell peppers and sauté them in a non-stick pan over medium heat for 5 minutes until tender.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, sautéed peppers, Greek yogurt, cumin, chili powder, sea salt, and black pepper until well incorporated.

• 4

  Spread 1 tablespoon of the red enchilada sauce across the bottom of the prepared baking dish to prevent sticking.

• 5

  Tear the corn tortillas into large, bite-sized pieces; layer half of these pieces evenly over the sauce in the dish.

• 6

  Spread half of the creamy chicken mixture over the tortillas, followed by half of the remaining enchilada sauce.

• 7

  Repeat the layers with the remaining tortilla pieces, the rest of the chicken mixture, and the final portion of sauce.

• 8

  Sprinkle the shredded cheddar cheese evenly over the top layer.

• 9

  Bake for 18-20 minutes until the sauce is bubbly and the cheese has melted into a golden crust.

• 10

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