NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain non-fat Greek yogurt

0.5 cup red enchilada sauce

1 medium corn tortilla

1 cup fresh baby spinach

0.25 cup diced green chiles

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  Add half of the red enchilada sauce to the bowl and stir until the chicken and spinach are thoroughly coated in the creamy mixture.

• 4

  Slice the corn tortilla into thin strips and layer them at the bottom of a small individual-sized baking dish.

• 5

  Spread the creamy chicken and spinach mixture evenly over the tortilla strips.

• 6

  Pour the remaining red enchilada sauce over the top of the chicken mixture.

• 7

  Place the dish in the oven and bake for 15 to 20 minutes until the sauce is bubbling and the spinach has wilted into the sauce.

• 8

  Remove from the oven and let cool for 2 minutes before garnishing with fresh cilantro and serving.