NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

1.5 medium corn tortillas

0.5 cup green enchilada sauce

0.5 cup zucchini

0.25 cup white onion

0.5 oz Monterey Jack cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp nonfat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a non-stick skillet over medium heat and sauté the diced white onion and zucchini for 4-5 minutes until the vegetables are tender.

• 3

  Add the shredded cooked chicken breast to the skillet and season with sea salt, black pepper, and garlic powder, tossing to combine.

• 4

  Spread 2 tablespoons of the green enchilada sauce across the bottom of a small oven-safe baking dish to prevent sticking.

• 5

  Cut the corn tortillas into halves or quarters to easily fit the shape of your baking dish.

• 6

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

• 7

  Repeat the layers with the rest of the tortillas, chicken mixture, and the remaining green enchilada sauce.

• 8

  Sprinkle the shredded Monterey Jack cheese evenly over the top layer.

• 9

  Bake for 15-20 minutes until the sauce is bubbling at the edges and the cheese has completely melted.

• 10

  Let the bake cool for 5 minutes before topping with a dollop of Greek yogurt and freshly chopped cilantro.