NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

1 whole corn tortillas

0.25 oz sharp cheddar cheese

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, half of the red enchilada sauce, chili powder, sea salt, and black pepper.

• 4

  Slice the corn tortillas into one-inch wide strips.

• 5

  Lightly grease a small oven-safe baking dish and layer half of the tortilla strips at the bottom.

• 6

  Spread the chicken and vegetable mixture evenly over the tortilla strips, then top with the remaining tortilla strips.

• 7

  Pour the remaining enchilada sauce over the top and sprinkle evenly with the sharp cheddar cheese.

• 8

  Bake for 20 minutes until the cheese is melted and the sauce is bubbling.

• 9

  Garnish with freshly chopped cilantro before serving warm.