NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

2 medium corn tortillas

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

1 tbsp shredded cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced bell peppers and onions until they are tender and fragrant.

• 3

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

• 4

  Fold the sautéed vegetables into the chicken mixture until well combined.

• 5

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

• 6

  Slice the corn tortillas into 1-inch strips; layer half of the strips on the bottom of the dish, followed by the chicken mixture, and then the remaining tortilla strips.

• 7

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

• 8

  Bake for 18-20 minutes until the sauce is bubbling at the edges and the cheese has completely melted.

• 9

  Garnish with freshly chopped cilantro before serving warm.