NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

0.25 cup non-fat Greek yogurt

0.5 cup red enchilada sauce

2 medium corn tortillas

0.5 oz shredded sharp cheddar cheese

0.25 cup diced red onion

0.25 cup diced bell pepper

0.25 tsp chili powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a small skillet over medium heat and sauté the red onion and bell pepper until they are tender and fragrant.

• 3

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

• 4

  Spread two tablespoons of the red enchilada sauce across the bottom of the prepared baking dish.

• 5

  Cut the corn tortillas into bite-sized strips and layer half of them over the sauce in the dish.

• 6

  Evenly spread the creamy chicken mixture over the tortilla layer, then top with the remaining tortilla strips and the rest of the enchilada sauce.

• 7

  Sprinkle the shredded cheddar cheese over the top and bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling.

• 8

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