NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium corn tortilla

2 tbsp plain Greek yogurt

0.25 cup red enchilada sauce

0.25 oz cheddar cheese

0.25 cup bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

PREPARATION

• 1

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

• 2

  Finely dice the bell pepper and yellow onion into uniform pieces.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the peppers and onions until they are soft and translucent.

• 4

  Add the chicken breast to the skillet and season with sea salt, black pepper, garlic powder, and ground cumin.

• 5

  Cook the chicken until no longer pink, then remove from the pan and shred it into small pieces using two forks.

• 6

  In a separate small bowl, whisk together the red enchilada sauce and plain Greek yogurt until the mixture is smooth and creamy.

• 7

  Slice the corn tortilla into half-inch wide strips.

• 8

  Layer the shredded chicken, sautéed vegetables, and half of the creamy sauce into the prepared baking dish.

• 9

  Top the mixture with the tortilla strips, the remaining sauce, and the shredded cheddar cheese.

• 10

  Bake for 15 to 20 minutes until the sauce is hot and the cheese has reached a bubbly, golden state.