NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

1 medium Corn tortilla

0.5 cup Green chile enchilada sauce

0.5 oz Shredded Monterey Jack cheese

1 tsp Extra virgin olive oil

0.25 cup Diced white onion

0.25 cup Diced green bell pepper

2 tbsp Nonfat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced white onion and green bell pepper until they are softened and fragrant.

• 3

  Stir the cooked shredded chicken breast, sea salt, and black pepper into the skillet until the mixture is well combined.

• 4

  Slice the corn tortilla into one-inch wide strips.

• 5

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

• 6

  Layer half of the tortilla strips over the sauce, followed by the chicken and vegetable mixture.

• 7

  Top with the remaining tortilla strips and the rest of the green chile enchilada sauce.

• 8

  Sprinkle the shredded Monterey Jack cheese evenly over the top of the dish.

• 9

  Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has melted and turned slightly golden.

• 10

  Garnish with a dollop of nonfat Greek yogurt and fresh cilantro before serving hot.