NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

2 small corn tortillas

0.25 cup non-fat Greek yogurt

0.25 cup green enchilada sauce

0.5 oz shredded Monterey Jack cheese

0.25 cup diced white onion

0.25 cup diced green bell pepper

1 tsp extra virgin olive oil

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 and lightly grease a small oven-safe baking dish.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced onion and green bell pepper until softened.

• 3

  In a medium mixing bowl, combine the shredded chicken, sautéed vegetables, Greek yogurt, half of the enchilada sauce, sea salt, black pepper, and garlic powder.

• 4

  Slice the corn tortillas into one-inch strips or bite-sized squares.

• 5

  Place half of the tortilla pieces in the bottom of the baking dish, then spread the chicken mixture evenly over them.

• 6

  Layer the remaining tortilla pieces on top, pour the rest of the enchilada sauce over everything, and sprinkle with the Monterey Jack cheese.

• 7

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

• 8

  Remove from the oven and garnish with fresh chopped cilantro before serving warm.