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Stacked Chicken Enchiladas

Tina Hardinger
  • 30 minutes
  • Serves 4

INGREDIENTS

8 ozs

Cooked and shredded chicken breast

1/2 c

Yellow onion, minced

1/2 c

Red bell pepper, minced

1/2 c

Kidney or black beans

1/2 c

Frozen yellow corn

1 c

Spinach, finely chopped

1 tbsp

Taco seasoning

6

6-inch tortillas

1/2 c

Red or green enchilada sauce

1/2 c

Low-fat mozzarella cheese

4 tbaps

Plain nonfat Greek yogurt

4 tbsps

Pico de gallo

120 gs

Avocado

Green onions