Ingredients

Yields 4 servings

• 16 oz. cooked, shredded chicken

• 12 corn tortillas

• 2 c. black beans, drained and rinsed, divided

• 1-1/4 c. non-fat plain Greek yogurt, divided

• 2 c. green enchilada sauce, divided

• 4 oz. reduced fat shredded cheddar cheese, divided

• Two Heads Nash Dust and P.S. Heat, to taste

Directions

1. Each individual, oven-safe bowl will use 4 oz. chicken, 3 tortillas, 1/2 c. black beans, 1/2 c. enchilada sauce, and 5 tbsp Greek yogurt. Layer ingredients in each bowl. Top with 1 oz. shredded cheddar cheese and Nash Dust.

2. Bake all together at 350°F for 30 mins.