Ingredients:

  • 4 cups shredded chicken breast (approx. 1.5 lbs)
  • 28 oz green chile enchilada sauce
  • 1 cup plain non-fat Greek yogurt
  • 13 corn tortillas
  • 2 cups reduced-fat shredded Mexican blend cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sliced radishes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Mix ins (Corn, Black Beans, Diced Green Chiles)

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease your 9x13 baking dish with non stick spray.
  2. In a large bowl, whisk together the 28 oz green chile enchilada sauce and 1 cup Greek yogurt until smooth.
  3. Toss your 4 cups of shredded chicken with the cumin, smoked paprika, and garlic powder in a separate bowl.
  4. Fold the seasoned chicken, black beans, corn, and diced green chiles into about 1 cup of the prepared sauce mixture.
  5. Spread a thin layer of sauce (about 1/2 cup) on the bottom of the baking dish until the surface is lightly coated. This prevents the bottom tortillas from sticking.
  6. Place 4-5 corn tortillas over the sauce, overlapping them slightly to cover the bottom completely.
  7. Spread half of the chicken mixture over the tortillas, then sprinkle with 1/2 cup of cheese.
  8. Add another layer of tortillas, the remaining chicken mixture, more sauce, and another 1/2 cup of cheese.
  9. Finish with a final layer of tortillas, the remaining sauce, and the rest of the cheese.
  10. Place in the oven for 25-30 minutes until the cheese is melted and the sauce is frantically bubbling at the edges.