Zesty Chicken Enchilada Stacks

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, shredded
• 8 corn tortillas
• 1 cup low-sodium green enchilada sauce
• 1/2 cup low-fat sour cream
• 1 cup shredded Monterey Jack cheese
• 4 oz diced green chiles, drained
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro, for garnish

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   In a large bowl, shred the chicken breasts using two forks.