Healthy Green Chile Chicken Enchiladas
Ingredients
The filling
-
1
pound
boneless, skinless chicken breasts, cooked and shredded
-
1 ½
teaspoons
kosher salt, divided
-
1
tablespoon
extra-virgin olive oil
-
2
small
red bell peppers, cored and diced
-
1
medium
yellow onion, diced
-
1
teaspoon
chili powder
-
¾
teaspoon
garlic powder
-
½
teaspoon
cumin
-
½
teaspoon
ground black pepper
-
2
cups
reduced-fat shredded Monterey jack cheese, divided
-
1 ½
cups
plain nonfat Greek yogurt
-
2
cans
diced green chiles (4-ounce cans), drained
The assembly
-
8
whole wheat flour tortillas (7-inch)
-
1
can
green enchilada sauce (15 ounces)
For serving
-
as desired
diced fresh tomato
-
as desired
fresh cilantro
-
as desired
diced avocado
-
as desired
diced red onion
Instructions
- Preheat the oven to 350°F and prepare a baking dish.
- Cook and shred the chicken if necessary.
- Sauté the peppers and onions in olive oil until softened.
- Add the shredded chicken, spices, and salt to the skillet and stir.
- In a bowl, mix yogurt, green chiles, and some cheese, then combine with the chicken mixture.
- Fill tortillas with the mixture, roll them up, and place in the baking dish.
- Pour enchilada sauce over the rolled tortillas, cover, and bake for 30 minutes.
- Uncover, add remaining cheese, and bake for an additional 5 minutes until melted.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
8 enchiladas
Calories
384
Total fat
15g
Total carbohydrates
33g
Total protein
29g
Sodium
404mg
Cholesterol
63mg
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