NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

1 medium Corn tortilla

0.25 cup Plain Greek yogurt

0.5 cup Red enchilada sauce

0.5 oz Sharp cheddar cheese

0.5 cup Chopped bell pepper

0.25 cup Diced yellow onion

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Cumin

PREPARATION

• 1

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

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the chopped bell pepper and diced onion until they are soft and fragrant.

• 3

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

• 4

  Stir the cooked shredded chicken and the sautéed vegetables into the yogurt mixture until everything is well coated.

• 5

  Slice the corn tortilla into thin strips about half an inch wide.

• 6

  Transfer the chicken mixture into the prepared baking dish and gently fold in the tortilla strips so they are distributed throughout.

• 7

  Smooth the top with a spatula and sprinkle the shredded sharp cheddar cheese evenly over the surface.

• 8

  Place the dish in the oven and bake for 15 to 20 minutes until the sauce is bubbly and the cheese is golden and melted.

• 9

  Remove from the oven and let the bake sit for 5 minutes to set before serving warm.