NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup red enchilada sauce

2 medium corn tortillas

0.5 oz Monterey Jack cheese

0.25 cup diced green chiles

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

0.25 tsp garlic powder

1 tbsp fresh cilantro

1 tbsp diced red onion

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a medium mixing bowl, stir together the shredded chicken breast, plain Greek yogurt, diced green chiles, sea salt, black pepper, chili powder, and garlic powder until well combined.

• 3

  Pour 2 tablespoons of the red enchilada sauce into the bottom of a small oven-safe baking dish and spread it evenly.

• 4

  Slice the corn tortillas into 1-inch strips.

• 5

  Place half of the tortilla strips over the sauce, then top with half of the chicken mixture and half of the remaining enchilada sauce.

• 6

  Repeat the layers with the remaining tortilla strips, chicken mixture, and sauce.

• 7

  Sprinkle the shredded Monterey Jack cheese and diced red onion over the top.

• 8

  Bake for 18 to 20 minutes until the cheese is melted and the edges are golden and bubbling.

• 9

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