NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded chicken breast

1 medium corn tortilla

0.25 cup plain non-fat Greek yogurt

0.5 cup red enchilada sauce

0.5 oz shredded sharp cheddar cheese

0.5 cup diced bell pepper

0.25 cup diced yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  In a mixing bowl, combine the shredded chicken, Greek yogurt, half of the enchilada sauce, sea salt, black pepper, cumin, and garlic powder.

• 4

  Slice the corn tortilla into 1-inch wide strips.

• 5

  Spread a spoonful of the remaining enchilada sauce on the bottom of the baking dish, then layer half of the tortilla strips.

• 6

  Top with the chicken mixture and the sautéed vegetables, followed by the remaining tortilla strips and the rest of the enchilada sauce.

• 7

  Sprinkle the shredded cheddar cheese over the top and bake for 15-20 minutes until the sauce is bubbling and the cheese has melted.

• 8

  Garnish with fresh cilantro before serving warm.