NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

0.25 cup non-fat Greek yogurt

0.5 cup red enchilada sauce

2 tbsp diced green chilis

1.5 medium corn tortillas

0.5 oz shredded Monterey Jack cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, red enchilada sauce, diced green chilis, sea salt, black pepper, and garlic powder until smooth.

• 3

  Fold the cooked shredded chicken and fresh baby spinach into the sauce mixture until everything is thoroughly coated.

• 4

  Slice the corn tortillas into 1-inch wide strips using a knife or kitchen shears.

• 5

  In a small oven-safe baking dish, arrange half of the tortilla strips in an even layer across the bottom.

• 6

  Spread half of the creamy chicken and spinach mixture over the tortilla strips.

• 7

  Repeat the process by adding the remaining tortilla strips followed by the rest of the chicken mixture.

• 8

  Sprinkle the shredded Monterey Jack cheese evenly over the top of the bake.

• 9

  Place the dish in the oven and bake for 18-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 10

  Remove from the oven and let it rest for 5 minutes before garnishing with chopped fresh cilantro and serving.