NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

0.5 cup red enchilada sauce

1 whole corn tortillas

0.5 oz cheddar cheese

0.5 cup bell peppers

0.5 cup spinach

0.5 tsp 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 olive oil in a medium skillet over medium heat and sauté the diced bell peppers until they begin to soften.

• 3

  Add the chopped spinach to the skillet and stir until just wilted, then remove the pan from the heat.

• 4

  In a mixing bowl, whisk together the Greek yogurt, red enchilada sauce, sea salt, black pepper, and garlic powder until the sauce is creamy and uniform.

• 5

  Stir the shredded cooked chicken and the sautéed vegetables into the sauce mixture until well coated.

• 6

  Cut the corn tortillas into small strips or bite-sized squares.

• 7

  In a small oven-safe baking dish, layer half of the tortilla pieces on the bottom.

• 8

  Spread the chicken and vegetable mixture evenly over the tortillas, then top with the remaining tortilla pieces.

• 9

  Sprinkle the shredded cheddar cheese evenly over the top layer.

• 10

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling at the edges.

• 11

  Let the bake rest for 5 minutes before garnishing with fresh cilantro and serving.