NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked chicken breast

2 whole Corn tortillas

0.25 cup Red enchilada sauce

2 tbsp Plain Greek yogurt

0.5 oz Shredded cheddar cheese

0.25 cup Diced bell pepper

0.25 cup Diced yellow onion

1 tsp Extra virgin olive oil

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced bell peppers and onions until they are tender and slightly caramelized.

• 3

  In a medium mixing bowl, combine the shredded chicken, sautéed vegetables, chili powder, sea salt, and black pepper.

• 4

  In a separate small bowl, whisk together the red enchilada sauce and Greek yogurt until the mixture is smooth and creamy.

• 5

  Slice the corn tortillas into one-inch wide strips.

• 6

  Spread two tablespoons of the creamy sauce onto the bottom of the baking dish, then layer half of the tortilla strips, followed by the chicken mixture.

• 7

  Top with the remaining tortilla strips and pour the rest of the sauce evenly over the top.

• 8

  Sprinkle with the shredded cheddar cheese and bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted.