NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

0.25 cup Nonfat Greek yogurt

0.5 cup Red enchilada sauce

2 medium Corn tortillas

0.5 cup Diced bell peppers

0.25 cup Diced red onion

0.25 oz Shredded sharp cheddar cheese

0.25 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced bell peppers and red onion until they are tender and slightly caramelized.

• 3

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, 0.25 cup of the enchilada sauce, the sautéed vegetables, chili powder, cumin, salt, and pepper.

• 4

  Slice the corn tortillas into 1-inch wide strips.

• 5

  Lightly coat a small individual-sized baking dish with a splash of enchilada sauce.

• 6

  Layer half of the tortilla strips at the bottom of the dish, then spread the chicken mixture evenly over the top.

• 7

  Place the remaining tortilla strips over the chicken and pour the rest of the enchilada sauce over the top.

• 8

  Sprinkle with the shredded cheddar cheese.

• 9

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

• 10

  Let the bake rest for 5 minutes before serving to allow the layers to set.