Directions
- 1Preheat oven to 375°F.
- 2Heat avocado oil in a large skillet over medium heat.
- 3Add diced onion and zucchini and sauté for 4–5 minutes until softened.
- 4Stir in garlic and cook for 30 seconds.
- 5Add diced chicken, black beans, green chiles, and taco seasoning (except the reserved tablespoon). Cook for 2 minutes.
- 6In a separate bowl, whisk together Greek yogurt, enchilada sauce, and the reserved taco seasoning.
- 7Add chicken mixture to an 8×8 baking dish.
- 8Pour sauce over the top and mix.
- 9Sprinkle tortilla strips evenly over the casserole.
- 10Top with shredded cheese, cover with foil, and bake for 45 minutes.
- 11Remove foil and broil for 2–3 minutes.
Ingredients
- 1.5 cups cooked chicken breast
- 1 can black beans
- 1 can diced green chiles
- 1 medium yellow onion
- 1 medium zucchini
- 2 garlic cloves
- 1 packet taco seasoning, divided (reserve 1 tablespoon)
- 1 teaspoon avocado oil
- 1 cup plain nonfat Greek yogurt
- 1 cup red enchilada sauce
- 4 corn tortillas
- 1 cup low-fat Mexican-blend shredded cheese
Equipment
large skillet8x8 baking dishfoilovenbowl
Tips
- Adding sneaky veggies like zucchini or broccoli gives extra fiber and nutrients and bulks up the meal without extra calories.
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