NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

1.5 medium Corn tortillas

0.5 cup Green enchilada sauce

4 oz Diced green chiles

0.25 cup White onion

1 clove Garlic

1 tsp Avocado oil

1 tbsp Monterey Jack cheese

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

  In a small skillet over medium heat, add the avocado oil and sauté the diced white onion until translucent, then add the minced garlic and cook for 1 more minute.

• 3

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

• 4

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

• 5

  Cut the corn tortillas into halves or quarters and layer half of them over the sauce.

• 6

  Top the tortillas with half of the chicken and chile mixture, followed by half of the remaining enchilada sauce.

• 7

  Repeat the layers with the remaining tortillas, chicken mixture, and sauce.

• 8

  Sprinkle the shredded Monterey Jack cheese evenly over the top.

• 9

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

• 10

  Garnish with fresh chopped cilantro before serving.