NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked chicken breast

2 tbsp non-fat Greek yogurt

2 whole corn tortillas

0.75 oz cheddar cheese

0.33 cup red enchilada sauce

2 tbsp diced green chilies

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced bell pepper and onion until softened, about 5 minutes.

• 3

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, diced green chilies, and the sautéed vegetables.

• 4

  Season the chicken mixture with sea salt, black pepper, and chili powder, stirring until well combined.

• 5

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

• 6

  Place one corn tortilla on the bottom, then spread half of the chicken mixture over it, followed by a drizzle of sauce.

• 7

  Layer the second tortilla on top, add the remaining chicken mixture, and pour the rest of the enchilada sauce over the top.

• 8

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

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving.