NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

1.5 medium corn tortillas

0.5 cup green chile enchilada sauce

2 tbsp non-fat plain Greek yogurt

0.5 oz shredded Monterey Jack cheese

0.5 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

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

  In a small skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.

• 3

  In a medium mixing bowl, combine the shredded chicken, sautéed onion and garlic, Greek yogurt, sea salt, black pepper, and 2 tablespoons of the green chile sauce.

• 4

  Slice the corn tortillas into 1-inch wide strips.

• 5

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

• 6

  Layer half of the tortilla strips over the sauce, then spread the chicken mixture evenly on top.

• 7

  Layer the remaining tortilla strips over the chicken, pour the remaining green chile sauce over the top, and sprinkle with the shredded Monterey Jack cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and slightly golden.

• 9

  Remove from the oven and let rest for 5 minutes before garnishing with fresh cilantro and serving.