Ingredients:

  • 1.5 lbs cooked chicken breast, shredded
  • 1 cup plain non-fat Greek yogurt
  • 1 can (4 oz) diced green chiles
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12-15 corn tortillas
  • 2 cups green enchilada sauce (low-sodium)
  • 2 cups shredded low-fat Monterey Jack cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, Greek yogurt, diced green chiles, garlic powder, cumin, salt, and pepper. Stir until the chicken is evenly coated.
  2. Fold the drained black beans and thawed corn into the chicken mixture.
  3. Spread 1/2 cup of green enchilada sauce across the bottom of a 9x13 inch baking dish.
  4. Place a layer of corn tortilla pieces to cover the bottom of the dish.
  5. Spread half of the chicken mixture evenly over the tortillas, followed by a sprinkle of cheese and a drizzle of sauce.
  6. Repeat the layering process: tortillas, chicken mixture, cheese, and sauce.
  7. Top the final layer with the remaining tortillas, the rest of the sauce, and the remaining cheese.
  8. Bake at 350°F (175°C) for 25–30 minutes until the cheese is bubbling and edges are browned.