• Sara Carr Fitness

Individual Chicken Enchilada Casseroles


Ingredients:

5 individual 3 cup Pyrex containers

10 corn tortillas

1 1/4 cups enchilada sauce

1 lb cooked, shredded chicken (I made my own, but rotisserie chicken works great!)

1 1/4 cups shredded fat free cheddar cheese

6 oz container 0% plain Greek yogurt

5 Tbsp corn salsa ( I used Trader Joe's brand)

Directions:

1. Preheat oven to 350 degrees

2. Pour a little bit of enchilada sauce in each Pyrex container, spread out to evenly coat the bottoms

3. Put one tortilla in each container. Top with a handful of chicken, cheese, a spoonful of yogurt, and 1/2 Tbsp of corn salsa

4. Repeat step 3, creating a second layer that uses the remaining chicken, cheese, yogurt, and salsa. Top each dish with the remaining enchilada sauce

5. Cover each container with foil and bake for 30 minutes

6. Cover and store in the refrigerator for up to 1 week

Macros:

Protein- 35g

Fat- 5g

Carbs- 35g


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