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Enchilada Bake

3 Servings Each serving provides 1 Lean Protein 1 Green 3 Condiments

Ingredients

  • 9 ounces shredded cooked chicken breast (1 1/2 Leans)
  • 1/2 cup plain low fat Greek yogurt (1/3 Lean)
  • 4 oz chopped green chiles (1 Green)
  • 2 teaspoons taco seasoning (4 Condiments)
  • 3/4 cup canned Rotel diced tomatoes, drained (1 1/2 Greens)
  • 1/4 cup enchilada sauce (4 Condiments)
  • 1/2 cup shredded low fat sharp Cheddar cheese (1/2 Lean)
  • 2/3 cup shredded low fat pepper Jack cheese (2/3 Lean)
  • 4 1/2 ounces Sliced avocado (3 Healthy Fats)
  • 1/2 cup Fresh cilantro (1/2 Condiment)
  • 1/4 cup green spring onion, finely chopped (1/2 Green)

Directions

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with 5 sprays cooking spray.
  2. Heat a 10- or 12-inch skillet over low heat. Add chicken, Greek yogurt, green chiles, taco seasoning, tomatoes and enchilada sauce; stir to combine. Remove from heat.
  3. Stir in Cheddar cheese. Transfer chicken mixture to baking dish. Top evenly with pepper Jack cheese.
  4. Bake 10 to 15 minutes.
  5. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top each serving with 1 1/2 oz of avocado, cilantro, and
  6. green onions.

2 more Greens needed per serving!

Enchilada Bake