NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

1 medium Corn tortillas

0.5 cup Green chile enchilada sauce

0.5 oz Monterey Jack cheese

0.5 cup Diced zucchini

0.25 cup Diced white onion

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a small skillet over medium heat and sauté the diced zucchini and white onion until softened, about 4 to 5 minutes.

• 3

  Add the shredded chicken, sea salt, and garlic powder to the skillet, stirring well to combine and heat the chicken through.

• 4

  Spread 2 tablespoons of the green chile enchilada sauce onto the bottom of a small, oven-safe baking dish.

• 5

  Cut the corn tortillas into quarters and layer half of the pieces over the sauce in the dish.

• 6

  Top the tortillas with half of the chicken and vegetable mixture, followed by 3 tablespoons of the remaining sauce and half of the Monterey Jack cheese.

• 7

  Repeat the layers using the remaining tortilla pieces, the rest of the chicken mixture, the remaining sauce, and the rest of the cheese.

• 8

  Place the dish in the oven and bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

  Remove from the oven and garnish with fresh cilantro before serving.