Chicken Enchilada Bake.

14.3g Fat | 41.9g Protein | 65.1g Carbs


  • 450g skinless, boneless chicken breast
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, thinly slices
  • 1 orange bell pepper, thinly slices
  • 1 red bell pepper, thinly sliced
  • 1 cup frozen corn kernals
  • 1/2 cup non-fat greek yoghurt
  • 1 cup frsh cilantro
  • 1 cup shredd pepper jack cheese
  • 9 sheets fillo, thawed
  • chilli powder
  • salt and pepper


  1. Heat oven to 425degrees F
  2. Half fill  a medium sized saucepan with water and bring to the boil
  3. Add chicken and reduce heat to a simmer until chicken in cooked through (approx. 10 mins)
  4. Transfer to a plate and let cool; shred
  5. Heat oil in a large skillet over medium heat and add onion, stirring occasionally
  6. Add the garlic and peppers and cook, covered until tender
  7. Stir in corn and greek yoghurt
  8. Fold in the chicken, cilantro and cheese
  9. Transfer to a casserole dish
  10. Brush oil onto sheets of fillo pastry and sprinkle with chilli powder, salt and pepper if desired
  11. Scrunch the sheets together and place on top of the chicken mixture
  12. Repeat until all sheets have ben used and chicken mixture is covered
  13. Bake in oven until golden brown (approx. 15 minutes)
  14. Serve* and enjoy!

*SERVING SUGGESTION: salad, steamed greens, roasted vegetables.