Ingredients
Scale
- 1 lb cooked chicken breast, shredded (rotisserie chicken works great)
- 10–12 corn tortillas, cut into 1-inch strips or quarters
- 1.5 cups plain non-fat Greek yogurt
- 1 jar (16 oz) mild or medium green enchilada sauce (salsa verde)
- 1 can (4 oz) diced green chiles
- 1.5 cups shredded low-fat mozzarella or pepper jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro and sliced green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with non-stick cooking spray. In a large mixing bowl, whisk together the Greek yogurt, green enchilada sauce, diced green chiles, garlic powder, and cumin until the mixture is smooth and well-combined. This creates the “high protein” base for your sauce.
- Add the shredded chicken to the sauce mixture. Stir well to ensure every piece of chicken is thoroughly coated in the creamy green sauce. Taste the mixture and add a pinch of salt or pepper if needed. Fold in half of the shredded cheese to ensure you get cheesy goodness in every single bite.
- Place half of the tortilla pieces in an even layer at the bottom of the prepared baking dish. Spread half of the chicken and sauce mixture over the tortillas. Repeat with the remaining tortillas and the rest of the chicken mixture. Use a spatula to smooth out the top so the chicken is fully covered by the sauce.
- Sprinkle the remaining cheese evenly over the top of the casserole. Place the dish in the center rack of the oven and bake for 20 to 25 minutes. You are looking for the cheese to be melted and bubbly, and the edges of the sauce to be slightly golden. If you want a browned top, you can broil it for the last 2 minutes of cooking.
- Remove the pan from the oven and let it sit for 5 minutes. This rest period allows the sauce to set slightly so it isn’t too runny when you scoop it out. Top with fresh chopped cilantro and sliced green onions. Serve warm and enjoy your high-protein masterpiece!
- Cook Time: 40 minutes