NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 medium corn tortillas

0.5 cup green enchilada sauce

4 oz diced green chiles

0.5 oz cheddar cheese

0.25 cup plain Greek yogurt

0.5 cup bell pepper

0.25 cup red onion

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat. Add the diced red onion and bell pepper, sautéing for 4-5 minutes until softened.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast, diced green chiles, sea salt, black pepper, and garlic powder.

• 4

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

• 5

  Layer one corn tortilla over the sauce, followed by half of the chicken mixture and another 2 tablespoons of sauce. Repeat with the second tortilla and the remaining chicken.

• 6

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

• 7

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

• 8

  Remove from the oven and let cool for 5 minutes. Top with a dollop of plain Greek yogurt and fresh chopped cilantro before serving.