NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, cooked and shredded

0.5 cup green chile enchilada sauce

1 medium corn tortilla

0.5 cup zucchini, diced

0.5 oz Monterey Jack cheese, shredded

1 tbsp fresh cilantro, chopped

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small mixing bowl, combine the shredded chicken with the sea salt, black pepper, garlic powder, and 2 tablespoons of the green chile enchilada sauce.

• 3

  Slice the corn tortilla into thin strips or small bite-sized squares.

• 4

  Lightly coat the bottom of a small oven-safe baking dish with a spoonful of the remaining green chile sauce.

• 5

  Create a base layer using half of the diced zucchini, half of the tortilla strips, and half of the seasoned chicken.

• 6

  Repeat the layers with the remaining zucchini, tortilla strips, and chicken, then pour the rest of the green chile sauce evenly over the top.

• 7

  Sprinkle the shredded Monterey Jack cheese over the surface of the dish.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbly and the cheese has completely melted and turned slightly golden.

• 9

  Remove from the oven and garnish with fresh chopped cilantro before serving warm.