NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

0.5 cup red enchilada sauce

4 oz canned diced green chilies

0.25 cup diced red onion

2 small corn tortillas

0.5 oz shredded sharp cheddar cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  In a small skillet over medium heat, sauté the diced red onion in avocado oil until it becomes soft and translucent.

• 3

  In a medium mixing bowl, combine the shredded chicken, Greek yogurt, canned green chilies, sautéed onions, sea salt, and black pepper until well incorporated.

• 4

  Slice the corn tortillas into one-inch wide strips.

• 5

  Spread half of the red enchilada sauce across the bottom of the prepared baking dish.

• 6

  Layer half of the tortilla strips over the sauce, followed by the entire creamy chicken mixture spread in an even layer.

• 7

  Top with the remaining tortilla strips, the rest of the enchilada sauce, and a sprinkle of shredded sharp cheddar cheese.

• 8

  Bake for 18 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

  Allow the bake to cool for five minutes before garnishing with fresh chopped cilantro and serving.