NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 medium Corn tortilla

0.5 cup Red enchilada sauce

2 tbsp Plain Greek yogurt

0.5 oz Monterey Jack cheese

0.5 cup Bell pepper

0.25 cup Red onion

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

• 2

  Sauté the diced bell pepper and red onion in avocado oil over medium heat until softened and fragrant.

• 3

  In a mixing bowl, combine the shredded chicken with sea salt, black pepper, and garlic powder.

• 4

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

• 5

  Cut the corn tortilla into thin strips and place half in the bottom of the prepared baking dish.

• 6

  Layer the seasoned chicken and sautéed vegetables over the tortillas, then top with the remaining tortilla strips.

• 7

  Pour the creamy enchilada sauce evenly over the layers and sprinkle with the shredded Monterey Jack cheese.

• 8

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

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving.