NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.25 cup red onion

0.25 cup red bell pepper

0.25 cup diced green chilis

0.25 cup plain Greek yogurt

0.25 cup green chili enchilada sauce

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1.5 medium corn tortillas

0.5 oz pepper jack cheese

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion and bell pepper until softened and fragrant.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, green chili enchilada sauce, garlic powder, ground cumin, sea salt, and black pepper until smooth.

• 4

  Stir the shredded cooked chicken, sautéed vegetables, and canned green chilis into the yogurt mixture until thoroughly coated.

• 5

  Slice the corn tortillas into one-inch wide strips and gently fold them into the chicken mixture.

• 6

  Transfer the entire mixture into the prepared baking dish and spread it into an even layer.

• 7

  Sprinkle the shredded pepper jack cheese evenly over the top of the chicken and tortilla mixture.

• 8

  Bake for 20 minutes until the sauce is bubbling at the edges and the cheese is melted and golden brown.