NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1.5 medium corn tortillas

0.5 cup green chile sauce

0.25 cup white onion

0.5 cup bell pepper

0.5 oz shredded Monterey Jack cheese

2 tbsp plain Greek yogurt

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the onion and bell pepper until softened.

• 3

  Stir in the shredded chicken, sea salt, black pepper, and ground cumin until the mixture is well combined and fragrant.

• 4

  Cut the corn tortillas into bite-sized strips or small quarters.

• 5

  In a small oven-safe baking dish, spread a thin layer of green chile sauce across the bottom.

• 6

  Layer half of the tortilla strips over the sauce, followed by the chicken and pepper mixture and another drizzle of sauce.

• 7

  Repeat with the remaining tortilla strips and sauce, then sprinkle the shredded Monterey Jack cheese evenly over the top.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

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