NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 tbsp plain non-fat Greek yogurt

0.25 cup red enchilada sauce

1 small corn tortillas

0.25 oz shredded Monterey Jack cheese

0.5 cup diced bell pepper

0.25 cup diced yellow onion

0 tsp extra virgin olive 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

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced bell pepper and yellow onion until softened.

• 3

  Season the vegetables with sea salt, black pepper, and garlic powder.

• 4

  In a medium bowl, combine the cooked shredded chicken breast, the sautéed vegetables, plain non-fat Greek yogurt, and 0.25 cup of the red enchilada sauce.

• 5

  Spread the remaining 0.25 cup of enchilada sauce on the bottom of a small oven-safe baking dish.

• 6

  Slice the corn tortillas into 1-inch strips and layer half of them over the sauce in the dish.

• 7

  Spread the creamy chicken and vegetable mixture over the tortilla strips, then top with the remaining strips and shredded Monterey Jack cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving.