NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium corn tortilla

0.25 cup red enchilada sauce

2 tbsp non-fat plain Greek yogurt

0.5 oz shredded cheddar cheese

0.5 cup diced bell peppers

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the extra virgin olive oil over medium heat and sauté the diced bell peppers for 3-4 minutes until they are tender.

• 3

  In a medium mixing bowl, whisk together the red enchilada sauce, Greek yogurt, sea salt, black pepper, ground cumin, and garlic powder until the mixture is completely smooth.

• 4

  Fold the shredded chicken and sautéed bell peppers into the sauce until every piece is well coated.

• 5

  Slice the corn tortilla into 1-inch wide strips.

• 6

  In a small, individual-sized oven-safe baking dish, place half of the tortilla strips at the bottom, then layer the chicken mixture over them, and top with the remaining tortilla strips.

• 7

  Evenly sprinkle the shredded cheddar cheese over the top of the dish.

• 8

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