NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Green enchilada sauce

4 oz Canned diced green chiles

0.75 oz Shredded Monterey Jack cheese

0.25 cup Non-fat plain Greek yogurt

0.25 cup Diced white onion

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Ground cumin

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 white onion until it becomes translucent and fragrant.

• 3

  Stir in the cooked shredded chicken, diced green chiles, sea salt, and ground cumin, tossing well to combine the flavors.

• 4

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

• 5

  Place one corn tortilla in the dish, top with half of the chicken and chile mixture, and drizzle with a small amount of enchilada sauce.

• 6

  Add the second tortilla, the remaining chicken mixture, and pour the rest of the green enchilada sauce evenly over the top.

• 7

  Sprinkle the shredded Monterey Jack cheese over the bake and place in the oven for 15 to 20 minutes until the cheese is melted and bubbling.

• 8

  Remove from the oven and let it sit for 2 minutes before topping with a dollop of Greek yogurt and fresh cilantro.