NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

2 medium corn tortillas

0.25 cup diced red bell pepper

0.25 cup diced yellow onion

0.25 oz shredded sharp cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the diced onion and bell pepper until they are soft and translucent.

• 3

  In a mixing bowl, combine the shredded chicken, sautéed vegetables, Greek yogurt, sea salt, black pepper, and garlic powder until well incorporated.

• 4

  Spread a thin layer of enchilada sauce on the bottom of a small oven-safe baking dish.

• 5

  Place one corn tortilla on top of the sauce, then spread half of the chicken mixture over the tortilla and drizzle with a little more sauce.

• 6

  Place the second tortilla on top, followed by the remaining chicken mixture and the rest of the enchilada sauce.

• 7

  Sprinkle the shredded cheddar cheese evenly over the top.

• 8

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

• 9

  Let the bake rest for 5 minutes before serving.