NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

2 medium corn tortillas

0.5 cup bell pepper

0.5 cup zucchini

0.5 oz cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced bell peppers and zucchini until they are tender-crisp.

• 3

  In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, garlic powder, sea salt, black pepper, and 2 tablespoons of the enchilada sauce.

• 4

  Cut the corn tortillas into bite-sized strips or small squares.

• 5

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

• 6

  Layer half of the tortilla strips, followed by the chicken mixture, the sautéed vegetables, and the remaining tortilla strips.

• 7

  Pour the rest of the enchilada sauce evenly over the top and sprinkle with the shredded cheddar cheese.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling.