NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small corn tortillas

0.5 cup red enchilada sauce

2 tbsp Greek yogurt

0.5 cup bell peppers

0.25 cup red onion

0.25 oz cheddar cheese

0.5 tsp olive oil

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

  In a medium skillet over medium heat, add the olive oil and sauté the sliced bell peppers and red onion until they are tender and slightly caramelized.

• 3

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

• 4

  Fold the shredded chicken breast, sautéed vegetables, sea salt, and black pepper into the sauce until everything is well coated.

• 5

  Slice the corn tortillas into thin strips and place half of them in the bottom of a small oven-safe baking dish.

• 6

  Pour the chicken and sauce mixture over the tortilla base, then top with the remaining tortilla strips.

• 7

  Evenly sprinkle the shredded cheddar cheese over the top of the dish.

• 8

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

• 9

  Remove from the oven and garnish with freshly chopped cilantro before serving warm.