NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

1 medium Corn tortilla

0.5 cup Green enchilada sauce

2 tbsp Diced canned green chiles

0.25 cup Diced red onion

0.25 cup Diced bell pepper

1 tsp Extra virgin olive oil

1 tbsp Shredded Monterey Jack cheese

2 tbsp Plain Greek yogurt

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

  Heat the extra virgin olive oil in a small skillet over medium heat.

• 3

  Add the diced red onion and bell pepper to the skillet and sauté for 4 to 5 minutes until the vegetables are tender.

• 4

  Season the vegetables with the sea salt and black pepper.

• 5

  In a mixing bowl, combine the cooked shredded chicken breast, the sautéed vegetables, and the diced green chiles.

• 6

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

• 7

  Slice the corn tortilla into thin strips and layer half of them over the sauce in the dish.

• 8

  Top the tortilla strips with the chicken and vegetable mixture, then layer the remaining tortilla strips on top.

• 9

  Pour the rest of the green enchilada sauce over the bake and sprinkle evenly with the shredded Monterey Jack cheese.

• 10

  Bake for 15 to 18 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 11

  Remove from the oven and allow to cool for 2 minutes before topping with a dollop of plain Greek yogurt and fresh cilantro.