NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast, cooked and shredded

2 small corn tortillas

0.25 cup red enchilada sauce

2 tbsp plain Greek yogurt

0.5 oz shredded cheddar cheese

1 tsp avocado oil

0.25 cup bell pepper, diced

0.25 cup yellow onion, diced

0.25 tsp chili powder

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro, chopped

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 bell peppers and onions until they are softened and slightly caramelized.

• 3

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

• 4

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

• 5

  In a small oven-safe baking dish, layer half of the tortilla strips on the bottom.

• 6

  Spread the creamy chicken mixture and sautéed vegetables evenly over the tortilla layer.

• 7

  Top with the remaining tortilla strips, the rest of the enchilada sauce, and the shredded cheddar cheese.

• 8

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

• 9

  Garnish with fresh chopped cilantro before serving warm.