– 1.5 lbs chicken tenderloin cooked and shredded – 1 onion diced – 1 bell pepper diced – 1 15 oz can black beans – 1 packet taco seasoning – 1 tbsp olive oil – 1 4 oz can green chiles – 1 10 oz can green enchilada sauce mild or medium – ½ cup Mexican cheese – ½ cup plain nonfat creek yogurt – 4 low-carb tortillas
– Preheat oven to 400 degrees. – Heat a large cast-iron skillet over medium-high heat. – Add 1 tbsp olive oil and spread around to coat the skillet. – Add onion, bell pepper, and ½ of the taco seasoning to the skillet. Cook for about 5 mins, until vegetables are tender. – In a large bowl, add chicken and remaining taco seasoning. Mix well.
- Add enchilada sauce, black beans, greek yogurt, green chiles, and tortilla strips to the bowl of chicken. Stir well. – Remove skillet from heat. Add pepper and onions to the bowl with the chicken mixture. Stir. – Pour the mixture back into the cast-iron skillet. – Sprinkle the top with shredded cheese. – Bake at 400 for about 15 mins. – Top with extras like jalapenos, cilantro, & avocados.
Healthy Chicken Enchiladas
Chicken Parmesan Casserole
Buffalo Chicken Pasta Bake
Healthy 7 Layer Dip
Jordo is an stl-based food & adventure blogger focusing on embracing a healthy lifestyle.