NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

4 oz diced green chiles

0.25 cup plain Greek yogurt

1 medium corn tortilla

0.5 oz shredded Monterey Jack cheese

0.5 cup green enchilada sauce

0.25 cup diced white onion

1 whole garlic clove

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the shredded chicken, diced green chiles, Greek yogurt, diced white onion, minced garlic, cumin, sea salt, and black pepper.

• 3

  Tear the corn tortilla into bite-sized pieces and fold them into the chicken mixture until evenly distributed.

• 4

  Pour half of the green enchilada sauce into the bottom of a small oven-safe baking dish.

• 5

  Transfer the chicken and tortilla mixture into the baking dish, spreading it out into an even layer.

• 6

  Pour the remaining green enchilada sauce over the top and sprinkle with the shredded Monterey Jack cheese.

• 7

  Bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 8

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