NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup plain Greek yogurt

2 whole corn tortillas

0.5 cup red enchilada sauce

2 tbsp diced green chiles

0.25 cup yellow onion

0.25 cup bell pepper

0.25 oz cheddar cheese

0.5 tsp avocado 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

  In a small skillet, heat the avocado oil over medium heat. Sauté the diced onion and bell pepper until softened, about 5 minutes.

• 3

  In a mixing bowl, combine the shredded cooked chicken, Greek yogurt, diced green chiles, sautéed vegetables, sea salt, black pepper, and garlic powder. Stir until the chicken is evenly coated and creamy.

• 4

  Spread 2 tablespoons of the red enchilada sauce on the bottom of a small oven-safe baking dish.

• 5

  Cut the corn tortillas into bite-sized strips or quarters. Layer half of the tortilla pieces over the sauce.

• 6

  Spread the chicken mixture over the tortilla layer, then top with the remaining tortilla pieces.

• 7

  Pour the remaining enchilada sauce over the top, ensuring all tortilla pieces are covered, and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbly and the cheese is melted and golden.

• 9

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