NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

1 medium corn tortilla

0.5 cup bell pepper

0.25 cup onion

0.5 oz sharp cheddar cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced bell peppers and onions until they are soft and slightly caramelized.

• 3

  In a mixing bowl, whisk together the Greek yogurt, red enchilada sauce, sea salt, black pepper, and garlic powder until smooth.

• 4

  Place the cooked, shredded chicken breast in a separate bowl and toss with half of the creamy enchilada sauce and the sautéed vegetables.

• 5

  Slice the corn tortilla into thin strips.

• 6

  In a small oven-safe baking dish, layer half of the chicken mixture, followed by half of the tortilla strips.

• 7

  Repeat the layer with the remaining chicken and tortillas, then pour the rest of the creamy sauce over the top.

• 8

  Sprinkle with the shredded sharp cheddar cheese.

• 9

  Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling.

• 10

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