NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1 medium corn tortilla

0.5 cup green enchilada sauce

0.5 cup diced zucchini

0.25 cup diced white onion

0.5 oz shredded Monterey Jack cheese

1 tsp avocado 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 and lightly grease a small oven-safe baking dish with avocado oil.

• 2

  Heat a skillet over medium heat with the avocado oil and sauté the diced onion and zucchini until they are tender and slightly browned.

• 3

  In a mixing bowl, combine the shredded chicken with the sautéed vegetables, sea salt, black pepper, and garlic powder.

• 4

  Cut the corn tortilla into one-inch strips.

• 5

  Spread two tablespoons of the green enchilada sauce on the bottom of the baking dish, then top with half of the tortilla strips.

• 6

  Layer the chicken and vegetable mixture over the tortillas, followed by another layer of tortilla strips.

• 7

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

• 8

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

• 9

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