NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast, cooked and shredded

1 medium Corn tortilla

2 tbsp Greek yogurt, plain 0%

0.33 cup Red enchilada sauce

0.75 oz Cheddar cheese, shredded

0.25 cup Red bell pepper, diced

0.25 cup Yellow onion, diced

1 tsp Avocado oil

0.25 tsp Chili powder

0.25 tsp Cumin

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Sauté the diced onion and red bell pepper in avocado oil over medium heat until softened and lightly browned.

• 3

  In a medium mixing bowl, whisk together the red enchilada sauce, Greek yogurt, chili powder, and cumin until smooth.

• 4

  Stir the shredded chicken and sautéed vegetables into the sauce mixture until evenly coated.

• 5

  Cut the corn tortilla into bite-sized strips and gently fold them into the chicken and sauce mixture.

• 6

  Transfer the entire mixture into a small oven-safe baking dish and spread it into an even layer.

• 7

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

• 8

  Remove from the oven and garnish with fresh chopped cilantro before serving warm.