NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 medium corn tortillas

0.5 cup red enchilada sauce

0.25 cup plain Greek yogurt

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.

• 2

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

• 3

  Add the shredded chicken breast to the skillet, seasoning with sea salt, black pepper, and chili powder to infuse the meat with flavor.

• 4

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

• 5

  Pour half of the creamy sauce into the skillet with the chicken and vegetables, stirring well to combine all the ingredients.

• 6

  Cut the corn tortillas into quarters and layer half of them at the bottom of the prepared baking dish.

• 7

  Spread the chicken mixture over the tortillas, then top with the remaining tortilla pieces and the rest of the creamy sauce.

• 8

  Bake for 15-20 minutes until the edges are bubbling and the top is slightly golden, then garnish with fresh cilantro before serving.