NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp extra virgin olive oil

5 oz chicken breast

0.5 cup red enchilada sauce

0.25 cup Greek yogurt

2 tbsp diced green chilis

0.5 cup bell pepper

0.25 cup yellow onion

1 small corn tortillas

0.25 oz cheddar cheese

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and onion, sautéing until softened and slightly caramelized.

• 3

  While the vegetables cook, shred the cooked chicken breast into bite-sized pieces.

• 4

  In a mixing bowl, combine the red enchilada sauce, Greek yogurt, diced green chilis, cumin, chili powder, sea salt, and black pepper. Stir until smooth and creamy.

• 5

  Fold the shredded chicken and sautéed vegetables into the creamy sauce mixture.

• 6

  Cut the corn tortillas into quarters. In a small oven-safe baking dish, layer half of the tortilla pieces on the bottom.

• 7

  Spread half of the chicken and sauce mixture over the tortillas. Repeat with the remaining tortillas and the rest of the chicken mixture.

• 8

  Sprinkle the shredded cheddar cheese evenly over the top.

• 9

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

• 10

  Remove from the oven and let rest for 5 minutes before serving.