NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

1 medium corn tortilla

2 tbsp plain non-fat Greek yogurt

0.25 cup green chili enchilada sauce

0.5 oz shredded cheddar cheese

1 cup shredded zucchini

0.5 cup diced red bell pepper

0.25 cup diced yellow onion

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  In a large bowl, combine the cooked shredded chicken, shredded zucchini, diced red bell pepper, and yellow onion.

• 3

  Stir in the Greek yogurt, half of the green chili enchilada sauce, chili powder, ground cumin, sea salt, black pepper, and garlic powder until the mixture is well combined.

• 4

  Slice the corn tortilla into thin strips and gently fold them into the chicken and vegetable mixture.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread the remaining green chili sauce evenly over the top.

• 6

  Sprinkle the shredded cheddar cheese over the surface of the bake.

• 7

  Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and lightly browned.

• 8

  Garnish with chopped fresh cilantro and serve warm.