NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Green chile enchilada sauce

0.5 oz Shredded Monterey Jack cheese

0.5 cup Diced green bell pepper

0.25 cup Diced white onion

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Chopped fresh cilantro

1 tbsp Greek yogurt

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Heat avocado oil in a skillet over medium heat and sauté the onion and bell pepper until soft.

• 3

  Add the shredded chicken, sea salt, black pepper, and garlic powder to the skillet, stirring to combine.

• 4

  Pour a small amount of green chile sauce into the bottom of the baking dish to prevent sticking.

• 5

  Place one corn tortilla in the dish, top with half of the chicken mixture, and drizzle with sauce.

• 6

  Add the second tortilla, the remaining chicken, and the rest of the sauce.

• 7

  Sprinkle the shredded Monterey Jack cheese evenly over the top.

• 8

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

• 9

  Top with a dollop of Greek yogurt and fresh cilantro before serving warm.