NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

1 medium corn tortilla

2 tbsp plain Greek yogurt

0.25 cup tomato puree

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.5 cup diced bell pepper

0.25 cup diced red onion

0.5 oz shredded cheddar cheese

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small mixing bowl, whisk together the tomato puree, plain Greek yogurt, chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth and creamy.

• 3

  Place a non-stick skillet over medium heat and sauté the diced bell pepper and red onion for about 5 minutes until they are tender and slightly caramelized.

• 4

  Cut the corn tortilla into small bite-sized strips or quarters to prepare for layering.

• 5

  Spread a thin layer of the prepared creamy chili sauce onto the bottom of a small oven-safe baking dish.

• 6

  Layer half of the tortilla strips over the sauce, followed by the shredded chicken breast and the sautéed vegetables.

• 7

  Pour half of the remaining sauce over the vegetable layer, then top with the rest of the tortilla strips and the final portion of sauce.

• 8

  Sprinkle the shredded cheddar cheese evenly over the top of the bake.

• 9

  Place the dish in the oven and bake for 15-20 minutes until the cheese is melted and bubbly and the edges are slightly crisp.