NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

0.25 cup non-fat plain Greek yogurt

0.5 cup red enchilada sauce

1 tsp extra virgin olive oil

0.5 cup diced bell pepper

0.25 cup diced red onion

0.5 oz shredded Monterey Jack cheese

1 medium corn tortilla

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

  In a large skillet over medium heat, warm the extra virgin olive oil and sauté the diced bell pepper and red onion until they are tender and translucent.

• 3

  In a mixing bowl, combine the shredded cooked chicken breast with the plain Greek yogurt, red enchilada sauce, sea salt, and ground cumin, stirring until the mixture is creamy and well-coated.

• 4

  Slice the corn tortilla into half-inch wide strips to create the texture for the bake.

• 5

  Arrange half of the tortilla strips in the bottom of the prepared baking dish, spread the chicken mixture evenly over them, and top with the remaining strips.

• 6

  Evenly sprinkle the shredded Monterey Jack cheese over the top to ensure a perfect melt.

• 7

  Bake for 15 to 20 minutes until the sauce is bubbling around the edges and the cheese has formed a golden crust.

• 8

  Let the dish rest for five minutes before garnishing with fresh cilantro and serving warm.