NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup Greek yogurt

0.5 cup red enchilada sauce

1 medium corn tortilla

1 oz cheddar cheese

2 tbsp diced green chilis

0.5 cup bell pepper

0.25 cup yellow onion

0.5 tsp ground cumin

0.5 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).

• 2

  In a small non-stick skillet, sauté the diced onion and bell pepper over medium heat until softened, about 5 minutes.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, diced green chilis, ground cumin, chili powder, sea salt, and black pepper.

• 4

  Spread 2 tablespoons of the red enchilada sauce on the bottom of a small oven-safe baking dish.

• 5

  Place the corn tortilla on top of the sauce (you may cut it in half to fit the dish better).

• 6

  Spread the chicken and yogurt mixture evenly over the tortilla.

• 7

  Pour the remaining enchilada sauce over the chicken layer and sprinkle evenly with the shredded cheddar cheese.

• 8

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

• 9

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