NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup Greek yogurt

0.5 cup red enchilada sauce

2 small corn tortillas

0.5 cup bell pepper

0.25 cup red onion

1 cup baby spinach

0.5 oz Monterey Jack cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.

• 2

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

• 3

  In a large mixing bowl, combine the cooked shredded chicken, Greek yogurt, half of the enchilada sauce, sautéed vegetables, baby spinach, sea salt, black pepper, and garlic powder.

• 4

  Cut the corn tortillas into bite-sized strips or quarters.

• 5

  Spread a spoonful of the remaining enchilada sauce on the bottom of the baking dish, then layer half of the tortilla pieces, followed by the chicken mixture.

• 6

  Top with the remaining tortilla pieces, the rest of the enchilada sauce, and the shredded Monterey Jack cheese.

• 7

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