NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

2 small Corn tortillas

0.25 cup Plain Greek yogurt

0.5 cup Red enchilada sauce

0.5 cup Diced bell peppers

0.25 cup Diced red onion

0.5 oz Shredded sharp cheddar cheese

1 tsp Extra virgin olive 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) and lightly grease a small oven-safe baking dish.

• 2

  In a small skillet over medium heat, add the olive oil, diced bell peppers, and red onion. Sauté for 4-5 minutes until the vegetables are tender and slightly caramelized.

• 3

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

• 4

  Add the shredded chicken and the sautéed peppers and onions to the bowl with the sauce, tossing until everything is thoroughly coated.

• 5

  Cut the corn tortillas into quarters. Place half of the tortilla pieces in the bottom of the baking dish.

• 6

  Spread half of the chicken and sauce mixture over the tortillas. Repeat with another layer of tortillas and the remaining chicken mixture.

• 7

  Sprinkle the shredded sharp cheddar cheese evenly over the top.

• 8

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

• 9

  Remove from the oven and let rest for 5 minutes before garnishing with fresh chopped cilantro and serving.