NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Corn tortilla

0.25 cup Greek yogurt

0.25 cup Tomato puree

0.5 oz Cheddar cheese

1 tsp Olive oil

0.25 cup Green chilis

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.

• 2

  In a medium mixing bowl, whisk together the Greek yogurt, tomato puree, diced green chilis, sea salt, black pepper, chili powder, and garlic powder until smooth.

• 3

  Add the cooked, shredded chicken breast to the bowl and toss until every piece is thoroughly coated in the creamy chili sauce.

• 4

  Slice the corn tortilla into thin strips or small bite-sized squares.

• 5

  Place half of the tortilla pieces in the bottom of the prepared baking dish, followed by the chicken mixture, and then the remaining tortilla pieces.

• 6

  Sprinkle the shredded cheddar cheese evenly over the top of the dish.

• 7

  Bake for 18 to 20 minutes until the cheese is melted and golden and the sauce is bubbling around the edges.