NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.33 cup Plain Greek yogurt

0.5 cup Green enchilada sauce

2 medium Corn tortillas

0.5 oz Cheddar cheese

0.5 cup Bell pepper

0.25 cup Yellow onion

1 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a large mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, green enchilada sauce, cumin, garlic powder, sea salt, and black pepper.

• 4

  Fold the sautéed vegetables into the chicken mixture until everything is evenly coated in the creamy sauce.

• 5

  Slice the corn tortillas into one-inch strips or bite-sized quarters.

• 6

  Lightly grease a small oven-safe baking dish and spread a thin layer of the chicken mixture on the bottom.

• 7

  Create a layer using half of the tortilla pieces, then top with half of the remaining chicken mixture.

• 8

  Repeat with the rest of the tortillas and the final layer of chicken mixture.

• 9

  Sprinkle the shredded cheddar cheese evenly over the top of the dish.

• 10

  Bake for 20 minutes, or until the edges are golden and the cheese is melted and bubbly.