NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup green chile enchilada sauce

1 medium corn tortilla

0.5 oz Monterey Jack cheese

2 tbsp Greek yogurt

0.5 cup bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a skillet over medium heat. Add the diced bell pepper and zucchini, sautéing for 5 minutes until tender-crisp.

• 3

  In a mixing bowl, combine the cooked shredded chicken breast, green chile enchilada sauce, Greek yogurt, sea salt, black pepper, and garlic powder. Stir until the chicken is well-coated and creamy.

• 4

  Cut the corn tortilla into 1-inch strips.

• 5

  In a small oven-safe baking dish, spread a spoonful of the chicken mixture on the bottom. Layer half of the tortilla strips, followed by half of the chicken and vegetable mixture.

• 6

  Repeat the layers with the remaining tortilla strips and chicken mixture.

• 7

  Top with the shredded Monterey Jack cheese.

• 8

  Bake for 15-20 minutes, or until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

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