NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked shredded chicken breast

1.5 medium Corn tortillas

0.5 cup Green enchilada sauce

0.25 cup Diced green chiles

0.75 oz Shredded Monterey Jack cheese

0.25 cup Diced white onion

1 tsp Olive oil

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in a small skillet over medium heat and sauté the diced white onion until translucent, about 3-4 minutes.

• 3

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

• 4

  Cut the corn tortillas into 1-inch wide strips.

• 5

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

• 6

  Layer half of the tortilla strips over the sauce, followed by the chicken mixture, and then another layer of the remaining tortilla strips.

• 7

  Pour the remaining green enchilada sauce evenly over the top and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling around the edges.

• 9

  Remove from the oven and let it rest for 5 minutes before serving.