NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

0.5 cup green enchilada sauce

2 whole small corn tortillas

0.5 oz Monterey Jack cheese

0.25 cup diced green chiles

0.25 cup white onion

0.25 whole avocado

1 tbsp nonfat plain Greek yogurt

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a medium mixing bowl, combine the shredded chicken breast, diced white onion, diced green chiles, sea salt, and black pepper.

• 3

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

• 4

  Cut the corn tortillas into halves or strips to easily fit the shape of your dish.

• 5

  Place one layer of tortilla pieces over the sauce, followed by half of the chicken mixture and another 2 tablespoons of sauce.

• 6

  Repeat the layers with the remaining tortillas, chicken mixture, and the rest of the green enchilada sauce.

• 7

  Evenly sprinkle the Monterey Jack cheese over the top of the assembly.

• 8

  Bake for 15 to 20 minutes until the cheese is completely melted and the sauce is bubbly around the edges.

• 9

  Remove from the oven and top with a dollop of Greek yogurt, fresh avocado slices, and chopped cilantro before serving.