NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

1 medium Corn tortilla

0.5 cup Red enchilada sauce

1 cup Diced zucchini

0.5 cup Diced bell pepper

0.25 cup Diced yellow onion

1 tbsp Shredded Monterey Jack cheese

1 tbsp Nonfat plain Greek yogurt

1 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a large skillet over medium heat.

• 3

  Add the diced yellow onion, bell pepper, and zucchini to the skillet and sauté for 5-6 minutes until the vegetables are tender-crisp.

• 4

  Stir in the chili powder, sea salt, and black pepper to evenly coat the vegetables.

• 5

  In a medium mixing bowl, combine the cooked shredded chicken, the sautéed vegetable mixture, and 0.25 cup of the red enchilada sauce.

• 6

  Slice the corn tortilla into thin, uniform strips.

• 7

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

• 8

  Layer half of the corn tortilla strips on the bottom, then top with the entire chicken and vegetable mixture.

• 9

  Arrange the remaining tortilla strips over the chicken and pour the rest of the enchilada sauce evenly over the top.

• 10

  Sprinkle the shredded Monterey Jack cheese over the casserole.

• 11

  Bake for 15-20 minutes until the sauce is bubbly and the cheese has completely melted.

• 12

  Remove from the oven and garnish with a dollop of nonfat plain Greek yogurt and fresh cilantro before serving.