NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

0.25 cup red enchilada sauce

1 medium corn tortilla

0.5 cup bell pepper

0.25 cup yellow onion

0.5 oz cheddar cheese

0.5 tsp olive oil

0.25 tsp cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely dice the bell pepper and yellow onion into uniform pieces.

• 3

  Heat the olive oil in a skillet over medium-high heat and sauté the peppers and onions until they are tender and fragrant.

• 4

  Add the chicken breast to the skillet and season with cumin, chili powder, sea salt, and black pepper, cooking until the meat is opaque and fully cooked through.

• 5

  Use two forks to shred the cooked chicken directly in the skillet, mixing it thoroughly with the sautéed vegetables.

• 6

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

• 7

  Slice the corn tortilla into thin strips or small bite-sized squares.

• 8

  In a small, oven-safe baking dish, layer half of the tortilla strips followed by the chicken and vegetable mixture.

• 9

  Pour the creamy enchilada sauce evenly over the chicken and top with the remaining tortilla strips.

• 10

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