NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Green enchilada sauce

0.25 cup Non-fat plain Greek yogurt

0.5 oz Shredded Monterey Jack cheese

2 tbsp Diced canned green chiles

0.25 cup Diced yellow onion

1 clove Minced garlic

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until soft and fragrant.

• 3

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

• 4

  Slice the corn tortillas into 1-inch wide strips.

• 5

  Spread 2 tablespoons of the green enchilada sauce on the bottom of the baking dish.

• 6

  Layer half of the tortilla strips over the sauce, followed by the entire chicken mixture.

• 7

  Top with the remaining tortilla strips, the rest of the green enchilada sauce, and the shredded Monterey Jack cheese.

• 8

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