NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 small small corn tortillas

0.5 cup red enchilada sauce

0.5 cup diced bell pepper

0.25 cup diced red onion

0.5 oz shredded sharp cheddar cheese

2 tbsp plain Greek yogurt

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp ground cumin

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the olive oil in a skillet over medium heat and sauté the bell peppers and red onions until they are tender and slightly caramelized.

• 3

  Stir the shredded chicken, sea salt, and ground cumin into the skillet until the mixture is well combined and fragrant.

• 4

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

• 5

  Place one corn tortilla over the sauce, then top with half of the chicken and vegetable mixture and another drizzle of sauce.

• 6

  Repeat the layer with the second tortilla, the remaining chicken mixture, and the rest of the enchilada sauce.

• 7

  Sprinkle the shredded sharp cheddar cheese evenly over the top.

• 8

  Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Remove from the oven and garnish with a dollop of plain Greek yogurt and fresh cilantro before serving.